INGREDIENTS

• 300g gluten free dark chocolate, chopped

• 1 cup virgin coconut oil

• 6 free-range eggs

• 1 cup rapadura sugar

• 3/4 cup cacao powder

• 1 cup almond meal

• 1 tsp salt flakes

• Fresh berries to serve

• CHOCOLATE ICING

• 1/3 cup cacao powder

• 1/3 cup pure maple syrup

• 2 tbsp virgin coconut oil
  

METHOD

Preheat oven to 170oC. 

Grease and line a 20cm springform pan with baking paper.

Melt chocolate and coconut oil together in a bowl over simmering water, or microwave and mix at 10 second intervals until smooth.  Set aside to cool to room temperature. Once cooled, add eggs and whisk together well.

Mix together sugar, cacao, almond meal and salt in a bowl. Add melted chocolate mixture and stir until just combined. 

Pour cake batter into prepared pan. 

Bake in the oven for 45 minutes. Remove from oven and set aside to cool before removing from pan.

To make the icing, mix together cacao, maple syrup and coconut oil until smooth. Spread over the top of cake. Top with fresh berries. 

NOTE // For brownies, pour into a lined slice tin and bake for 15 minutes. Place in the fridge to set before cutting into even squares using a hot knife. For small cakes, pour into a greased muffin tray and bake for 10-15 minutes.