Flourless Chocolate Cake with Coconut Oil
Golden Barrel Coconut Oil
(optional but recommended)
Preheat oven to 350° and line a round cake pan with parchment paper.
In a large bowl, combine chocolate and Golden Barrel Coconut Oil. Microwave until completely melted, about 1 minute and 15 seconds, stirring every 30 seconds.
Whisk in the honey, then add the eggs one at a time.
Add the cocoa powder, espresso powder, and salt. Whisk until fully combined and no lumps remain.
Pour into prepared pan and bake for 25 minutes.
Serve with fruit if desired.
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