Serves 8-10
Fat 8 || Carbs 9 || Protein 4 || Calories 131
GF
6 eggs
1 cup heavy cream
2 cups semi sweet chocolate chips
½ cup unrefined coconut sugar
1 tsp. vanilla extract
Fresh berries for garnish
In a small saucepan, heat cream 1-2 minutes over medium heat until it starts to simmer. Remove from the heat and add chocolate. Let the cream stand for 2 more minutes until it has melted. Then start to stir the chocolate. It will come together to be dark, smooth and rich. Cool slightly.
Then gently stir one egg at a time, combining mixture completely before adding another egg. Repeat until all the eggs have been added. Add the vanilla and sugar, stirring to combine. Pour batter into a greased and parchment lined 8” spring form pan.
Bake at 325 degrees for 40-45 minutes, in a steam bath. Place another baking dish filled with 2” of water below the cake while baking. Remove from the oven, the cake will be a little soft in the center. Once the cake has cooled, top with fresh berries. Makes 12 servings.