METHOD

1. Preheat oven to 180ºC and line the base of a 20cm spring form cake tin with baking paper. Grease the sides with coconut oil.
2. Break the chocolate into even pieces, and place in a heatproof bowl with the coconut oil. Place the bowl over a pot of gently simmering water, ensring the water doesn't touch the bowl. Stir frequently and allow the chocolate to melt. Remove from heat just before fully melted and stir until smooth. Transfer to a bowl and allow to cool to room temperature.
3. Meanwhile, separate six eggs. Set the yolks aside.
4. Using electric beaters, whisk egg whites until soft peaks form. Gradually add the coconut sugar in three batches, continuing to whisk until combined. Set aside.
5. Lightly whisk the egg yolks together. Once the chocolate mixture has cooled completely to room temperature, mix in the egg yolks until smooth.
6. Gently fold the egg whites into the chocolate mixture in batches, being careful to retain as much air as possible. Do not overmix or stir vigourously.
7. Pour the mixture into the prepared cake tin and bake for 40 minutes.
8. Remove from the oven and allow the cake to cool completely in the tin. The top will be puffed up, but it will collapse upon cooling.

Notes

• *If you are using 85% dark chocolate, you can increase the coconut sugar to 1/2 cup.
• With 70% dark chocolate, I find 1/3 cup coconut sugar to be the perfect balance of sweetness. If you prefer a sweeter cake, use 1/2 cup.
• This recipe also works with a monk fruit erythritol blend of sweetener.
• This cake keeps well if you store in the fridge in an airtight container, it's delicious the next day too. Just bring to room temperature before serving.