Here's a Paleo-friendly, grain-free chocolate and honey cake for your Pooh Day celebrations. Goes nicely with a spot of tea.
Preheat oven to 325F/ 163C
Grease a 9 x 13 pan, or a 9” pie plate or spring form pan.
Use a double boiler (or a saucepan placed over another pan filled about halfway up with water) to melt the fat and chocolate together. Stir often to avoid scorching the chocolate as it melts. Burned chocolate is gross.
Meanwhile, thoroughly whip the eggs and honey together in a mixer.
Pour the batter into the prepared pan and smooth the top. Lick that spoon.
Bake for 30 minutes; test for doneness by inserting a bamboo skewer or toothpick. If the stick comes out clean, the cake is done.
Cool in the pan for a few minutes while you mix the honey chocolate drizzle.
*Drizzle either the whole cake or individual pieces of cake and serve. The drizzle will set up a bit as it cools thanks to the coconut oil. You can use this drizzle on ice cream for a kind of hard-shell sauce, if you have some left over. Coconut oil makes fabulous dessert sauces!
* If you want to remove the cake from the pan before you add the drizzle, make sure you’ve waited until the cake has firmed up a bit (about 20 minutes). I usually cut individual pieces and drizzle before serving. Coconut flour cakes are pretty firm, but I’m a spazz and don’t even like transferring cakes made with wheat flour because I usually botch something somewhere. Do whatever you prefer for presentation. The only thing we really care about at our house is that we get to eat this treat – it is SO good!