Flourless Crio bru chocolate cake

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Recipe's preparation

Pre heat oven 180 c fan force - Grease and line square cake tin 21cm.

In clean and very dry TMX bowl add egg whites and butterfly, on Spd 4 with mc off - till peaks form.

Whilst Tmx still going add 60g sugar 1 tb only at a time adding very slowly till all has been incorperated and meringue is looking glossy.

Set aside in a glass or metal bowl. Wash and dry tmx bowl.

put chocolate pieces, brewed crio, coconut oil in Tmx bowl, 50 for 7 min Spd 2. MC on. When completely melted put aside in large metal or glass bowl.

Wash and clean bowl ensure completely dried.

put 60g coconut sugar in bowl mill on spd 10 for 5 sec. MC ON.

Add egg yolks and butterfly, Spd 4 for 3 mins.  MC OFF

Fold into cooled chocolate mixture.

With a metal spoon add 1 large spoon full of meringue to chocolate mixture and fold in.

Add the remainder all at once and slowly and carefully fold in so that meringue is incorperated.  Make sure not to over work mixture keep the air in.

Carefully place in prepared tin.

Bake in oven for 35 minutes.

Note that once out oven will deflate, leave for at least 10 min.

Keep in fridge in container for 5 days.