Ingredients

The following ingredients have 4 Servings
  • 6 oz. dark chocolate, chopped
  • 1/4 cup coconut oil
  • 1/4 cup unsweetened apple sauce
  • 2 tablespoons hot coffee
  • 3/4 cup honey
  • 3 eggs
  • 1/2 cup + 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Pinch of fine sea salt
  • Additional cocoa powder, for dusting
  • 1/2 cup diced strawberries
  • 1/2 cup raspberries
  • 1 teaspoon honey

Instruction

  • Preheat oven to 350ºF and grease a 9″ springform pan with coconut oil.
  • Bring a small saucepan of water to a boil on the stove. Add dark chocolate and coconut oil to a medium heatproof bowl and then set the bowl over the saucepan. Stir the chocolate with a rubber spatula until all of the mixture is melted.
  • Once melted, remove the bowl from the heat and whisk in apple sauce, coffee and honey. Let cool for 3-5 minutes, until no longer very hot.
  • Whisk in eggs until well combined. And finally whisk in cocoa powder, vanilla, cinnamon and sea salt.
  • Pour mixture in the prepared pan and bake for 25-30 minutes, or until the cake is set and puffed all over. Let cool completely.
  • Meanwhile, make the optional berry compote: Add fruit and honey to a small saucepan. Cook on medium for 1 minute. Mash the fruit and cook for another minute until it comes to a boil. Shut off the heat and let cool.
  • Run a dull knife around the edge of the cake, and unhook the springform pan. Run a knife under the cake to loosen it from the bottom and transfer the cake to a platter. Generously dust with cocoa powder. Serve with berry compote, if desired.