- 1/3 cup + 2 tablespoons coconut oil
- 5 tablespoons raw cacao powder
- 5 tablespoons sweetener, such as honey or erythritol (depending on your carb goals)
- 4 whole eggs (separated)
- Mixed berries of choice (or other fruit)
- Heat the oven to 170 C / 320 F. Place coconut oil in a heat-proof bowl and melt in the oven, but don’t get it too hot, just warm enough to get to liquid state. Prepare the cake tin, lined with non-stick baking paper. I cut out a circle piece for the bottom and strips to line the sides. You can use pegs to secure the side strips to the tin (see picture).
- Add the cacao powder and the sweetener of choice to the coconut oil and mix through really well. Set aside.
- Separate the eggs whites from the yolks and add them to a large mixing bowl. Reserve the egg yolks in a separate bowl for now.
- Add a little pinch of salt to the egg whites and beat them with an electric hand mixer or a standing mixer until firm peaks, about 1 minute to a minute and a half. You should be able to turn the bowl upside down. Set aside.
- Back to our chocolate mixture. Make sure it’s not too hot, it can be warm to touch but we don’t want to cook the eggs in it. Add one egg yolk and stir it through the chocolate mix with a spatula. Then add the rest of the egg yolks and whisk them in really well. The mixture will now thicken slightly.
- Add one-third of the whipped egg whites to the chocolate mixture and stir through with a spatula until completely combined. Then add another third of the egg whites and fold those through, scraping the sides as you go along. Once the mixture is well combined, add the final third and fold it in as well, until there are no egg white clumps left. Don’t mix it too vigorously, nice and gentle is best for keeping the final cake mix airy and fluffy.
- Pour the cake mix into the prepared tin, spread evenly and cut away excess paper that sticks over the top of the sides. Gently tap the cake tin on the surface to flatten the top and break any trapped air bubbles in the cake. Place in the oven, middle shelf, for 30 mins.
- While the cake is baking, prepare the berries or other toppings of choice.
- After 30 minutes, turn the oven off and open the door. First, let the cake cool down slightly in the oven with an open door and then remove it from the oven and cool in the tin for 15-20 minutes longer. Only then remove from the tin.
- Decorate with berries and serve as is or with a side of whipped coconut cream or ice cream, or drizzled with melted chocolate sauce.