Chocolate and Coconut Tray-Bake

Chocolate and Coconut Tray-Bake

Chocolate and Coconut Tray-Bake

The Pregnancy Pantry
Prep Time 5 hrs 30 mins
Cook Time 30 mins
Course Snack
Servings 12 people

Ingredients
  

  • 7 Large Eggs Separated
  • 4 oz Dark 95% Cocoa Chocolate
  • 4 tbsp Coconut Oil / plus put a tablespoon aside for later
  • 6 oz Xyitol Total Sweet / or Stevia
  • 4 tbsp Desiccated Coconut

Instructions
 

  • Preheat the oven to 180°C / 160°C Fan /Gas mark 4 / 350°F
    1. Break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Add the coconut oil and and stir until completely combined and remove from the heat and set aside.
    2. In a clean bowl whisk the egg whites and xyitol total sweet until the mixture forms stiff peaks and is smooth and glossy.
    3. In a another bowl whisk the egg yolks until they're lightly and creamy and pour in the chocolate mixture and stir slowly with a metal spoon.
    4. Add the chocolate mixture to the eggs whites, being super careful to not over mix, be as gentle as possible so as not to break the air bubbles.
    5. In your greased and lined tray bake tin pour the mixture in and smooth down with a spatula or back of a very large dessert spoon.
    6. Place in the oven for 30 minutes or until a knife inserted into the middle comes out clean.
    7. Leave to rest for ten twenty minutes or so. Meanwhile melt the remaining coconut oil that you put aside and with an egg brush very lightly coat the top of the cake with it and finish off with a sprinkling of coconut.
    Enjoy x
Keyword Chocolate, Healthy Snacks, Refined Sugar Free