18.ozChocolate, finely chopped (I sed a combination of 60-70% dark with semi-sweet)
7Large Eggs set apart the yolk from the white
1cupCoconut sugar
1-2teaspoonsMint extract (Made with the oil of spearmint and oil of peppermint)
1teaspoonInstant espresso + 2 tsps hot water
4teaspoonsCacao powder (100%)
½teaspoonCoarse salt
2teaspoonsKahlua rum & coffee liqueur (optional)
15Maraschino cherries, chopped
Instructions
Preheat oven to 325°F. Grease a 9” springform pan with butter, and line with a parchment paper. Set aside
Place a saucepan with water over medium-low heat and bring to a simmer.
Place the chocolate and cubed butter into a large heat-proof bowl. Place over simmering pot making sure the bowl doesn’t touch the water. Stir frequently until chocolate melts completely.
Combine the egg yolks, mint extract, espresso, cocoa powder,salt, coffee liqueur, and cherries to the chocolate mixture
Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. whisk on medium-high until soft peaks start to form. Begin to add the coconut sugar ¼th cup at a time. Beat some more until stiff peaks form.
Remove from the stand. Gently fold in the egg whites into the chocolate mixtre, a cup at a time until fully incorporated.
Pour the batter into the prepared pan, and smooth the top. Place the pan in the oven and bake for 45-50 minutes or until the top is slightly cracked, and the center isn’t wobbly. A good sign is when the cake starts to release from the edge of the pan. Remove from the oven and set on a wire rack to cool completely. Gently release the cake from the pan. Don’t be alarmed if the cake sinks, it’s normal. Dust cake with cocoa powder or garnish as you please. Serve! Refrigerate or freeze any leftovers.