170 g of dark chocolate (85-90 % cocoa)
120 g of clarified butter pinch of salt (preferably Himalayan)
1.5-2 dl of xylitol
1 tablespoon of dark cocoa powder (unsweetened)
1.5 dl of coconut cream
½ teaspoon of vanilla powder
Method: Grease a cake mould using clarified butter and sprinkle with coconut flakes or crushed almonds/nuts. Melt the clarified butter and chocolate and mix well together. Stir in the eggs, salt, xylitol, cocoa powder, coconut cream and vanilla. Mix well. Pour the mix into the cake mould and cook in a pre-heated oven at 175C for approximately 15 min. Allow the cake to cool before chilling in the fridge. Serve chilled.