INGREDIENTS
8 oz dark chocolate, coarsely chopped
3/4 cup unsalted butter, cut into cubes
5 eggs
1 cup brown sugar
1/4 teaspoon salt
1/3 cup coconut flour
1 tablespoons of cocoa

PREPARATION: Place rack in center of oven. Preheat oven to 350 ° F. Butter a springform pan of 8 inch and line the bottom with parchment paper.

In a bowl in a double boiler or in the microwave oven, melt the chocolate with the butter. Mix well. Let cool.

In another bowl, combine the eggs, sugar and salt with a whisk until the mixture is smooth. Stir in flour and chocolate mixture.

Pour into pan. Bake about 40 minutes or until a toothpick inserted in center comes out with a few lumps and not completely clean. However, the center of cake should not be trembling. Let cool in pan at least 3 hours.

Remove from pan and place the cake on a serving platter. Using a sieve, sprinkle the top with cocoa. Delicious as is or with chantilly cream.