4 oz bittersweet chocolate chips
½ cup coconut oil
3/4 cup natural cane sugar
3 large eggs
1 teaspoon vanilla
pinch sea salt
1/2 cup unsweetened cocoa powder plus additional for sprinkling
- Preheat oven to 375°F and generously grease an 8-inch round baking pan with coconut oil. Line bottom with a round of parchment paper and grease the paper.
- Melt chocolate and coconut oil in a heavy bottomed saucepan over very low heat, stirring until smooth. Remove from heat and whisk sugar into chocolate mixture. Add eggs, vanilla, and sea salt and whisk until combined. Add cocoa powder and whisk until smooth with no lumps.
- Pour batter into prepared pan and bake for 25 minutes. Cool cake in pan on a rack, run a sharp knife around the edge of cake and invert onto a serving plate.
- Dust cake with additional cocoa powder. Serve with sorbet, ice cream, chocolate sauce, or fruit sauce.