Flourless Chocolate Cake

From the recipe author: made with just five ingredients, this rich and decadent flourless chocolate cake comes together in a snap! It contains no flour, heavy cream, butter, or refined sugar. The star ingredient here, responsible for the perfect fudgy texture, is high quality eggs. Pete & Gerry's Pasture-Raised eggs are whipped, then gently combined with creamy melted dark chocolate to achieve the perfect melt-in-your-mouth dessert. Think of it as a giant, grown-up brownie.

To make the cake

1. Preheat oven to 350F and lightly grease an 8" round springform baking pan. Place a round sheet of parchment paper at the bottom of pan.
2. Add the coconut oil and chocolate to a large microwave-safe bowl and microwave for 20 second increments, stirring in between, until melted and smooth.
3. Using a stand mixer or handheld mixer, whisk eggs until foamy, then add the coconut sugar a few tablespoons at a time while continuing to whisk until stiff peaks form (about 6-8 minutes).
4. Slowly add the melted chocolate and cocoa powder to the egg mixture while folding very gently with a spatula. Be sure to combine evenly as chocolate may sink to the bottom, but do not over mix: the goal is to preserve as much air as possible.
5. Pour cake batter into prepared baking pan and bake for 30 minutes, or until cooked through.
6. Remove cake from oven and let cool completely. Run a silicone spatula around edge of pan to release cake. Serve on its own or top with whipped cream and more cocoa powder for an elevated presentation.