1-1/2 cups almond meal
2/3 cup regular olive oil
6 tbsp. unsweetened cocoa powder
1/2 cup boiling water
2 tsp. pure vanilla extract
1/2 tsp. baking soda
1/4 tsp. salt
1 cup Lakanto (natural sugar free sweetener)
3 large eggs
Preheat the oven to 325 degrees. Grease a 9" springform pan with olive oil or olive oil spray.
Sift the cocoa powder into a bowl and whisk in the boiling water mixing until it is a smoothy, chocolatey liquid. Whisk in vanilla extract and let sit to cool.
In a separate bowl combine almond meal with baking soda and 1/4 tsp. salt.
Combine Lakanto, olive oil and eggs in the bowl of a mixer fitted with the paddle attachment and beat on medium high speed until thick and creamy - about 3 minutes.
On low speed beat in cocoa mixture and then almond meal mixture.
Scrape down sides of the bown and stir with a spatula to be sure it is well combined. Pour into your prepared springform pan. Bake 30-40 minutes until sides of cake are set and just the very center on top looks slightly damp. When testing with a toothpick or cake tester it should come out clean with just a few sticky crumbs.
Cool cake in the pan on a wire rack for 10 minutes and then loosen sides with a knife and remove sides of springform pan. Continue cooling completely.
Tastes wonderful topped with whipped cream*
*1/2 cup organic heavy whipping cream and 1 tablespoon Lakanto. Chill mixing bowl and whip attachment in refrigerator before pouring cream and Lakanto into bowl and whipping until soft peaks form. Keep refrigerated.
Enjoy - it is gluten free and sugar free and contains healthy monounsaturated fat, fiber and protein!