Low carb chocolate mess with berries and cream

Ingredients:

Dark chocolate cake

• 9 oz. dark chocolate with a minimum of 80% cocoa solids
• 5 oz. butter
• 5 eggs
• 1 pinch salt
• 1 tsp vanilla extract

For serving

• 8 oz. (1 4/5 cups) fresh raspberries or fresh blueberries
• 1 tsp vanilla extract
• 6 tbsp lime juice
• 4 oz. pecans, chopped
• 1½ oz. (½ cup) roasted unsweetened coconut chips
• 2 cups heavy whipping cream or crème fraîche

Instructions

Dark chocolate cake

1. Preheat the oven to 320°C (160°C). Use a spring form, maximum 9 inches (20-22 cm) in diameter. Grease the form with some butter or coconut oil and fasten a piece of round parchment paper to the bottom.
2. Break the chocolate into pieces and dice the butter. Melt together using a double boiler or the microwave. Be careful, chocolate can burn so stir often. Let cool a little when melted.
3. Separate the eggs and put the yolks and whites in separate bowls. Add the salt to the egg whites and whisk until stiff peaks form. Set aside.
4. Add the vanilla to the egg yolks and whisk until smooth.
5. Pour the melted chocolate and butter into the egg yolks and mix well. Fold in the egg whites. Keep folding until you can’t see any white streaks from the egg whites but no more than that. Pour the batter into the form and bake for 15-20 minutes. Probe with a knife to see when it’s ready. It should be moist, but not runny.

For serving

1. Mix berries, lime juice and vanilla in a small bowl. Let sit for a few minutes.
2. Pour the cream into a large bowl and whip it until soft peaks form.
3. Divide the dark chocolate cake into bite sizes with your fingers. Distribute to serving plates.
4. Add the berries and sprinkle coconut flakes and nuts on top.
5. Serve immediately with a generous amount of whipped heavy cream or crème fraiche.