Chocolate Mashed Potato Cake

• 5 Tbsp cocoa
• 5 Tbsp plus 2 ½ tsp raw honey
• 1 Tbsp liquid coffee
• 2 Tbsp vanilla
• ½ cup unsalted butter or ghee or coconut oil

Directions

1. Mix in a pan on lowest heat to mix. Let cool.
2. Let 4 large eggs warm to room temperature then separate the yolks from the whites
3. Mix with an electric mixer: 4 egg yolks, ½ cup raw honey
4. Add the chocolate mixture.
5. Add 1 cup mashed potatoes (cooled to room temperature before adding to batter)
6. Add ½ cup finely ground walnuts or ½ cup almond flour
7. Beat 4 egg whites with a pinch of ground sea salt until stiff.
8. Fold carefully into cake batter.
9. Grease an 8 x 8 inch round or square glass pan. Line the bottom with wax paper.
10. Pour batter into the glass pan.
11. Bake at 350 degrees approx 35 minutes or until sides are firm. The center will be just a bit gooey still.
12. Let cake cool in the pan for 1 hour then run a knife around the sides and turn the cake over onto a dish.
13. Cool completely and store in the refrigerator. Can crush up frozen raspberries or other ripe fresh berries and put on top before serving.