Flourless Chocolate Cake (Dairy-Free, Gluten-Free)

Line bottom and sides of a 9-inch springform pan with parchment paper. Preheat oven to 275ºF.

Melt coconut oil and semisweet chocolate over low heat. Remove from heat when they are just soft enough to be whisked smooth. Allow to cool a little.

Meanwhile, separate eggs into two large bowls.

Beat egg yolks together with coconut palm sugar and cocoa powder. Slowly add melted coconut oil and chocolate mixture. Beat until well combined.

Beat the egg whites until stiff. Stir 1/4 of beaten egg whites into the chocolate-egg yolk mixture. Then gently fold in remaining whites, being careful not to mix more than necessary. Carefully pour into prepared pan.

Bake for 45–60 minutes or until centre is set. Allow to cool in pan before removing sides of pan and serving.