Chocolate Coconut Oil Cake

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Nigella Lawson has the charismatic ability to make me taste the food she cooks, through the television screen. After watching a series of the woman cook up and then devour italian-inspired meals, I was prompted not only to try out her recipes, but splurge a bit (and I’m not a spendthrift) on her latest cookbook, Nigellissima.

This recipe comes from that book, except, as always, it’s my variation based on whatever my pantry has to offer in the way of substitutes.

It’s best had warm, straight from the oven, so it melts in your mouth. I had four pieces!

Note: If you’re grinding your own almonds, leave a few bigger bits in the nut flour – it adds a wonderful texture.
If you prefer sugar-free, use 1 cup honey as a sweetener. I tried it that way before and the cake turned out fine.

Ingredients:
1/2 cup boiling water
1/2 cup good cocoa
3 eggs
125ml coconut oil
1/2 cup honey, plus
1/2 cup caster sugar
1 Tbls vanilla extract
200 ml ground almonds
1/2 tsp bicarb
1 pinch salt

Method:
You will need three bowls.
1. Place cocoa into a bowl and add boiling water then whisk through.
2. Place coconut oil, caster sugar, honey, eggs, salt and vanilla extract into a separate bowl then whisk until well combined.
3. In a third bowl, combine ground almonds and bicarb .
4. Add coconut oil mixture to the cocoa mixture and combine. To this,
5. add ground almond mixture and combine. The batter will be dark and runny.
6. Bake at 180C for 25-30 mins, if using a ring-shaped mould. Otherwise for longer, until a toothpick inserted comes out clean.

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