Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (4floz/115ml) coconut oil, (melted )
  • 1/2 cup (4oz/115g) butter, (melted, and browned if desired)
  • 1 1/3 cups (8oz/225g) sugar free chocolate, (chopped )
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt, (optional)
  • 1/4 teaspoon instant espresso powder, (optional )
  • 1 cup (8oz/225g) Lakanto Sugar, (Swerve, or coconut sugar)
  • 6 eggs, (room temperature )
  • 1 cup (4oz/115g) cocoa powder
  • 2 tablespoons powdered Lakanto Sugar, (or cocoa powder, for dusting )

Instruction

  • Preheat the oven to 350°F (180°C) then line a 9 inch spring form pan with parchment paper, set aside. 
  • In a large bowl combine the coconut oil and melted butter. Then, add the chocolate and melt it all in the microwave for 40 seconds. If you do not have a microwave you can do this over a bain marie. 
  • Once the chocolate is melted whisk until smooth and shiny.
  • Whisk in the vanilla, salt, espresso powder, and Lakanto Sugar at this point.
  • Add the eggs one at a time, making sure it is fully incorporated between each addition. 
  • Lastly, sift over the cocoa powder then fold it in with a spatula.
  • Transfer the batter to the prepared tin and bake for 35-40 minutes or until the top has formed a nice crust and slightly risen. 
  • Allow the cake to cool for about 10 minutes before releasing from the spring form pan.
  • Dust with Lakanto Powdered Sugar or cocoa powder for garnish and slice.
  • Cover and store the cake in the fridge for up to 4 days.