There are so many food bloggers out there … it’s hard to wade through them all and keep them all straight. I’m still very much a paper girl (I know … it’s not that environmentally friendly but it’s still my preference) so I’m very excited for the release of Megan’s cookbook called Everyday Detox… definitely going to pick it up. This is actually the first recipe from her website that I have tried. It turned out amazing. I made this for a dinner party at our next door neighbour’s place. Between my gluten and dairy intolerances and Barry’s allergy to nuts … desserts can be a challenge.
But if you love fudgey chocolate … I highly recommend this. It puffed up in the oven but calmed down as it cooled down, possibly because I didn’t smooth the top with a spatula. I “customized” this by adding clementine oranges, goji berries, cacao nibs and cacao powder on top. Just to add a little extra something of my own.
2 oz. unsweetened baking chocolate
2 oz. semisweet baking chocolate
3 whole eggs (organic, free range if possible)
½ cup coconut oil
¼ cup cocoa (or cacao which is less refined) powder
¾ cup raw honey
Preheat oven to 375F and grease an 8” spring-form pan generously with coconut oil or butter.
Melt baking chocolate and oil together, stirring until completely smooth. (you can use a double boiler or put in oven proof oven for 4-5 minutes but please don’t the microwave).
Combine eggs, cocoa powder and honey. Add melted chocolate and whisk well until smooth batter forms.
Pour the batter into the greased pan and smooth the top with a spatula.
Bake at 375F for 20-25 minutes until the centre looks firm. Allow to cool in the pan for 15 then remove the sides and allow to cool completely before serving.
Add your toppings … you can use fruit, nuts, anything that you like with chocolate.
If you want a slightly less sweet cake, use 4 oz. unsweetened chocolate. If you want it sweeter, use 4 oz. semisweet chocolate.
You can substitute butter (preferably grass fed) for the coconut oil.
You don’t have to top it with anything.
You can also substitute the cocoa powder with raw cacao powder, which is less processed and not quite as sweet.
This is a very rich cake … a little goes a long way.
I hope you enjoy as much as we did.