The Recipe for Easter Sunday Flourless Chocolate Cake

200 grams good quality dark chocolate – I brought mine from Wholefoods.
150 grams of organic grass-fed butter (with salt) – room temperature

6 organic eggs – I brought the misshapen eggs from the Saturday mornings farmers market.

2 tablespoons of English honey
2 teaspoons of natural vanilla
2 tablespoons of cinnamon

Preheat your oven to 150 C
Lightly oil (I used coconut fat) on to the baking paper I lined the 20 cm cake tin with.
Melt the chocolate and butter in a bowl, over hot water but not boiled. Once melted take off the hot water.

Put all eggs into a bowl and beat until light and creamy in colour.
Add the honey, vanilla and cinnamon with 2 large tablespoons of coconut flour.

Fold the two mixtures together, I used a butter knife to hold the eggs into the melted chocolate and butter. Pour into your lined baking tin.

Place into the oven and bake for 30 minutes until set and the cake bounces back to your soft touch. Cool down the cake when cold enjoy with friends and cups of tea and a good catch up.


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