From Christine Lindsay
In a Small Pan Melt Together:
- 1/3 cup plus 6 Tbsp cocoa
- 2 Tbsp coconut oil
- 2 tsp honey
- 6 Tbsp butter (or coconut oil)
In a Small Bowl Mix:
- ½ cup honey
- 1/3 cup cocoa
- 3 Tbsp tapioca starch
In a Small Bowl Mix:
- ½ cup brown rice flour
- ¼ cup tapioca starch
- ¾ tsp xanthan gum
- 2 tsp baking powder
- ¼ tsp baking soda
In a Large Bowl Mix:
- ½ cup honey
- 3 Tbsp plus 2 tsp coconut milk (thick in a can)
- 1 Tbsp vanilla
- ¼ tsp salt
- 1 egg yolk
In a cup: 1 cup plus 6 Tbsp coffee at room temperature
Directions
Preheat oven to 300 degrees F. Grease 8×8 glass baking dish with coconut oil. To the large bowl, add chocolate from the pan. Then add dry ingredient bowl mixture. Put into the greased glass dish. Dribble honey and cocoa mixture over the top. Carefully pour coffee on top. Bake approx. 40 minutes rotating the dish in the oven halfway after 20 minutes. Cake should be puffed, bubbling and starting to pull away from the dish. Serve warm.
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