Ingredients
The following ingredients have 4 Servings
- 1/2 cup organic palm shortening
- 7 oz dark bittersweet chocolate (chopped)
- 2 eggs
- 2 egg yolks
- 3 tbsp honey
- 1 tsp vanilla extract
- 2 1/2 tbsp cassava flour
- 1/4 tsp sea salt
- 13.5 oz full fat coconut milk (refrigerated overnight)
- 1 tsp vanilla extract
- 1 tsp honey
- 1/3 cup chopped pistachios
Instruction
- Ensure that the can of coconut milk has been refrigerated overnight. Open the top of the can and carefully spoon out the hardened coconut cream into a small bowl, leaving the coconut water behind. (note: If your can has not fully separated into coconut cream and coconut water, you'll need to try again with a new can).
- Using a hand mixer, whip the coconut cream, vanilla and honey for 1-2 minutes. Place in the refrigerator.
- Preheat the oven to 450 degrees fahrenheit. Grease and flour four 6 ounce ramekins with a little palm shortening and cassava flour. Set the ramekins on a baking sheet and set aside.
- Heat the palm shortening in a small pot over medium heat until fully melted (1-2 minutes), then turn off the heat. Add the chocolate to the warm palm shortening and stir until melted.
- In a stand mixer (or use a hand mixer with a medium sized bowl), beat the eggs, egg yolks, honey, vanilla extract and salt at high speed for approximately 2-3 minutes. The mixture should slightly thicken and turn a pale yellow.
- Turn the stand mixer to low speed and slowly add the chocolate and cassava flour until fully combined into a batter consistency. (note: the chocolate should not be hot, only slightly warm).
- Spoon the batter into the ramekins and bake for 8-9 minutes or until the tops and sides have set but the centers are still soft and slightly jiggly.
- Let the cakes cool in the ramekins for one minute, then invert each ramekin on a plate. You may need to gently tap the ramekin to unmold the cake.
- Top with the coconut cream and pistachios and serve immediately (as the coconut cream will melt quickly on the warm cakes).
