INGREDIENTS
- 1 teaspoon melted unsalted butter for pan
- 4 large eggs
- 1/2 cup honey*
- 1 tablespoon vanilla extract
- 1 cup blanched almond flour (4 oz)
- 1/2 cup unsweetened cocoa powder (not Dutch processed)
- 1/2 teaspoon kosher salt (not fine salt)
- 1/2 teaspoon baking soda
INSTRUCTIONS
- Preheat oven to 325 degrees F. Line a 9-inch glass pie plate with a circle of parchment paper. Grease the pan well.
- In a large mixing bowl, whisk together the eggs, honey and vanilla extract.
- Gradually whisk in the almond flour and cocoa powder.
- Finally, whisk in the salt and baking soda. The batter will be fairly thin.
- Pour the batter into the prepared pan. Bake until center is set, and a toothpick inserted in it comes out clean, 30-35 minutes.
- Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve. Keep the leftovers in the fridge, in an airtight container, for up to a week.
