Moist Chocolate Cake with Espresso and Coconut

Ingredients

• 100 g dark chocolate (70% cocoa)
• 2 tbsp espresso
• 50 ml Rapeseed Oil
• 4 eggs
• 1 pinch salt
• 1 tbsp cane sugar
• 1 untreated orange (1 tsp zest)
• 0.25 tsp freshly grated nutmeg
• 50 g coconut flakes
• 100 g whole wheat flour
• 1 tsp Weinstein baking powder
• oil for the pan

Instructions

1. 1.

   Preheat oven to 160°C. Grease the pan. Break chocolate into pieces and melt over a double boiler with espresso. Stir in rapeseed oil.

2. 2.

   Separate eggs. Beat egg whites with salt until stiff peaks form, then fold in cane sugar. Whisk yolks into the chocolate mixture, adding orange zest and nutmeg.

3. 3.

   Combine coconut flakes, whole wheat flour, and baking powder; gently fold into the batter with the meringue.

4. 4.

   Pour batter into pan and bake at 140°C fan for 35 minutes. Let cool slightly before removing from pan.