Fair Trade Flourless Chocolate Cake Recipe!

Ingredients

For the cake

• 1 cup (170g) Simple Truth Organic Fair Trade Certified 72% Cacao Dark Chocolate Chunks OR Simple Truth Organic Fair Trade Certified Semi-Sweet Chocolate Baking Squares

• ½ cup (8 Tbsp, 113g) Simple Truth Organic Fair Trade Certified Unrefined Coconut Oil

• ¾ cup (149g) Simple Truth Organic Fair Trade Certified Cane Sugar

• ¼ tsp salt

• 2 tsps Simple Truth Organic Fair Trade Certified Instant Coffee

• 1 tsp vanilla extract

• 3 large eggs

• ½ cup (43g) Simple Truth Organic Fair Trade Certified Unsweetened Dutched Cocoa Powder

For the glaze

• 1 cup (170g) Simple Truth Organic Fair Trade Certified 72% Cacao Dark Chocolate Chunks OR Simple Truth Organic Fair Trade Certified Semi-Sweet Chocolate Baking Squares

• ½ cup (113g) full-fat coconut milk

Preparation Instructions

Serves 8

1. Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.

Make the cake

1. Put the chocolate and coconut oil in a microwave-safe bowl, and heat until the coconut oil is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat.

2. Transfer the melted chocolate/coconut oil to a mixing bowl. Stir in the sugar, salt, coffee granules, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

3. Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.

4. Remove it from the oven, and cool it in the pan for 5 minutes.

5. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

Make the glaze

1. Place the chocolate in a heatproof bowl. Heat the coconut milk until it's not quite at a simmer, but showing fine bubbles around the edge.

2. Pour the coconut milk over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again—at first slowly, then more vigorously—until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.

3. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

ENJOY!!