71g of Coconut butter (normal unsalted butter is fine)
5 Large Eggs
1/4 of cup of Cane Sugar plus an extra 3 tablespoons for later in the recipe
1 teaspoon of Vanilla Extract
1/8th teaspoon Sea Salt
Lightly butter a large cake tin that has a removable base.
Melt the chocolate and butter in a glass bowl over boiling water then leave to cool slightly.
Seperate the eggs.
Mix the yolks and 1/4 cup of sugar till it thickens then mix in the vanilla and the sea salt.
Slowly mix in the chocolate and butter now it has cooled slightly.
Using an electric mixer (or a hand one if you're feeling energetic), mix the egg whites with 3 tablespoons of sugar till it begins to peak.
Slowly add in the egg whites bit by bit to the chocolate mix and continue to mix until the consistency is equal.
Pour into the cake tin and transfer to the oven. Bake for around 25 mins but check that a knife comes out clean.
Once baked, remove from the oven, run a knife round the edge and remove from the tin.
Once cooled enjoy a slice with cream, ice cream or whatever takes your fancy.