Blackberry Cobbler
31st October 2018
Ingredients
- 1 Cup 100% dark, unsweetened chocolate
- 8 Tbs coconut oil
- 1/4 Tsp Agave syrup
- 1 Tsp teaspoon vanilla extract
- 3 large Free range organic eggs
- 1/2 Cup unsweetened cocoa poder
- 1/2 Cup almond flour
- 2 Tsp Espresso shot
- 1 Pinch Himalayan Crystal Salt
Servings: People
Instructions
- 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.
- Put the chocolate in small chopped pieces and the Coconut oil in a microwave-safe bowl, and heat until everything is melted, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate to a mixing bowl.
- Stir in the sugar, salt, espresso powder, vanilla and almond flour. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
- Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine
- 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 centre.
- Remove it from the oven, and cool it in the pan for 5 minutes.
