Crunchy Coconut Chocolate Flourless Cake

adapted from Great American Food by Charlie Palmer with Judith Choate


1/2 cup of Coconut Oil, plus 1 Tbls of coconut oil for greasing the pan

4 oz of bittersweet chocolate (something good to eat out of hand, nothing too bitter)

4 large eggs at room temperature, separated

1/2 cup and 1/3 cup of superfine sugar

KFP powdered sugar to sprinkle over cake


1. Preheat the oven to 375 and grease a 9" spring form pan with the coconut oil


2. Melt the chocolate and the coconut oil in a microwave, by combining them both in a microwave safe bowl and microwaving for 30 second increments. Stir between increments until the chocolate has just melted.


3. Combine the egg yolk and the 1/2 cup superfine sugar in a metal bowl and put over a hot water bath until the egg yolk mixture is warm to the touch. Whip with a mixer fitted with a wire whisk until the volume of the egg yolk mixture has doubled in size.


4. Fold in the chocolate to the egg yolk mixture carefully.


5. Whip the egg whites with a mixer fitted with a wire whisk until soft peaks form. Gradually add the 1/3 cup sugar until the egg whites are stiff.


6. Fold the eggs whites into the chocolate mixture and pour the mixture into the prepared spring form pan.


7. Bake for 25-30 minutes, or until the top of the cake starts to crack.


8. Cool and dust with KFP powdered sugar. Cut into wedges and drizzle with Coconut Caramel sauce and serve.


Note 1. Coconut oil melts at 76 degrees (much lower than your body temperature) so you don't necessarily need to melt the oil to grease the pan. Just rub it around with your hand and your body temperature will melt it.


Note 2. See Note 2 above about superfine sugar.


Note 3. The original recipe calls for 1 cup of butter (1 stick) and that can be used if you aren't trying to bake KFP or vegan. Just follow the same instructions, substituting the butter for the coconut oil


Note 4. If baking KFP, be sure to buy KFP chocolate or thoroughly check the ingredients list. Chocolate can have some sneaky ingredients in them. Cocoa butter, by the way, isn't dairy butter so don't be fooled by that, but sometimes butter or cream sneaks into the chocolate, as does soy lecithin. I used an allergen free chocolate chip by "Enjoy Life" that was dairy, soy, and gluten free, as well as manufactured in a factory free of peanuts, shellfish, tree nuts and sesame. 

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