Ingredients
Eggs 3
Coconut Sugar 1 cup
Almond Flour 1/3 cup
Coconut Flour 2 tbsp
Cocoa Powder 2 tbsp
Water 2 tbsp, room temperature
Vanilla Extract 1 tsp
Cara Cara Oranges zest from 1
Dark Chocolate 7 ounces, chopped and divided
Flamingo Estate Heritage Extra Virgin Olive Oil 1/2 cup + 2 tbsp
Steps
- Preheat oven to 325° F.
- Combine eggs and coconut sugar into the bowl of a stand mixer. Beat on high until light and fluffy, 4-5 minutes. Add almond flour, coconut flour, cocoa powder, water, vanilla and zest. Mix until just combined.
- Heat 5 ounces of the chocolate and the olive oil over a double boiler. Stirring constantly until melted. Add the chocolate mixture to the batter and mix until just combined. Add the remaining 2 ounces of chocolate and fold into the batter.
- Line a 9-inch by 9-inch baking pan with parchment paper. Pour batter into the pan, gently spreading the batter evenly. Bake for 35 45 minutes or until a cake tester (or toothpick) comes out with moist crumbs. The toothpick will have some batter on it but it will look like cake crumbs, it should not be completely liquid.
- Transfer to a wire rack and let cool completely.
- Cut into as many squares as you wish and enjoy!
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