10 ounces allergy-free chocolate chips (I used Enjoy Life GF & DF semi sweet chips)
¾ cup coconut oil (can use butter if not doing dairy friee)
½ cup honey
2 teaspoons vanilla extract
⅛ teaspoon sea salt
1 tablespoon cacao powder
6 eggs
Instructions
Preheat oven to 300 degrees F. Grease a 9″ springform cake pan. Line the pan with a circle of parchment paper.
In a doubler boiler (I used medium glass bowl over a medium saucepot with water - see picture below) add coconut oil and chocolate chips over medium/low heat stirring constantly. Once fully melted, remove from heat.
Stir in honey, vanilla, salt and cacao powder until fully incorporated
Using a hand held mixer, beat in the eggs one at a time using medium speed (I needed to transfer to a larger bowl).
Pour mixture into greased cake pan. Place on cookie sheet to protect oven from leakage from the springform pan.
Bake at 300 degrees for about 40-45 minutes. It will puff up, but will deflate when removed. It should be set, but still a little wet in the middle when done.
Let cool at room temperature for about 20 minutes, then transfer to the refrigerator for a few hours.
Serve with fresh berries and dairy free whipped cream.
Recipe by One Green Fork at https://www.onegreenfork.com/flourless-and-gluten-free-chocolate-torte/