from Chow Bella
1 cup coconut flour
2/3 cup cocoa powder
1/4 teaspoon salt
1 tablespoon aluminum-free baking powder
3/4 cup unsalted butter (Challenge butter has become my favorite because it comes from cows not treated with hormones)
1/4 cup semi-sweet chocolate chips (I used Ghiradelli)
4 large eggs
3 tablespoons vanilla rum
3/4 cup light agave nectar
1/4 cup light olive oil
1 cup lukewarm water
1. Preheat oven to 350 degrees F.
2. In a large bowl, sift together the flour, cocoa powder, salt, and baking powder; set aside.
3. Cut the butter into chunks and melt over medium heat. Stir in the chocolate chips until they melt and set aside to cool slightly while preparing the wet ingredients.
4. Whisk the eggs and add in the rum, agave nectar, and oil. Slowly blend in the chocolate mixture.5. Pour the wet ingredients into the dry. The mixture may seize slightly, at which you should start adding the water in several intervals until it is all incorporated and absorbed by the dry ingredients.
6. Line an 8-inch baking pan with parchment paper and pour in the batter. Bake for 40 minutes, or until the outside edge is set (it will not pull away from the edge of the pan), the top is firm, and there is only the slightest hint of wobble in the center.
7. Allow the pan to cool about 10 minutes before lifting the cake out by the parchment, peel away the parchment and leave to cool until you're ready to serve. May be served warm or cold.
Servings per recipes: 16
Per serving:
Calories: 207.9
Fat: 15.1 g
Saturated fat: 6.6 g
Cholesterol: 69.6 g
Sodium: 146.8 mg
Carbohydrate: 16.5 g
Fiber: 4.3 g
Sugar: 8.4 g
Protein: 3.5 g