Flourless Chocolate Cake

Directions

1.     Line the bottom and sides of a 9-inch springform pan with coconut oil. Preheat oven to 350 F.

2.     Melt 1/2 cup coconut oil and semisweet chocolate over low heat. Remove from heat when they are just soft enough to be whisked 

         smooth and set aside.     

3.    Meanwhile, separate eggs by putting the whites and yolks in separate bowls.

4.    Whisk egg yolks together with coconut sugar, cocoa powder, vanilla and baking soda, until smooth. Slowly add the melted coconut

       oil and chocolate mixture and beat well until combined    

5.     Beat the egg whites until stiff.

6.     Stir 1/4 of beaten egg whites into the chocolate-egg yolk mixture. Then gently fold in remaining whites, do not over mix and pour 

         into pan.

7.     Bake for 35 minutes or until center is set. Allow to cool in pan before removing sides of pan and serving.