Chocolate Brownie Cake -- a double layer extravaganza

It's Papa Ed's birthday. That means chocolate cake. Here's hoping today's effort pleases!!

ingredients:

4 tbsp agave

1/2 cup bittersweet callebaut chocolate morsels (or any other very high quality bitter sweet chocolate morsel you prefer) (100g)

6 tbsp coconut sugar

6 tbsp organic coconut oil

1 cup boiling water

4 tbsp ground chia seeds

1 tbsp ground vanilla bean

3/4 tsp sea salt

pinch chili pepper finely ground

a little black pepper finely ground

3 dark roast or espresso beans, finely ground

2 tbsp finely ground black sesame seeds

1/2 cup raw cacao

1/2 tsp baking soda

3 eggs

1 1/2 cups almond flour 

directions:

preheat the oven to 345

1. pour boiling water over room temperature butter and chocolate morsels to melt them

2. when they are melted, add the agave and coconut sugar, 

3. add the ground chia seeds, ground sesame, vanilla, sea salt, chili pepper, and black pepper

4. add the raw cacao

5. add the eggs and mix well, followed by the baking soda

6. add the almond flour, and combine fully

then

8. scoop the batter into prepared muffin cups

9. bake for approx 30 minutes, until the cakes feel firm and springy to the touch

or

10. pour the batter into prepared pans (buttered and lined with parchment

11. bake for 35 minutes, until the cake feels firm and springy to the touch

makes 2 x 8 inch round layers

or 18 baby cakes

Post dinner follow-up: The cake is a roaring success. It is delicate and dense and moist and light all at the same time. This is a very dark cake, and the glaze ventures towards truffle. Served with a light and delicate honey vanilla ice-cream, it was a phenomenal taste sensation. I am not a huge dessert person, and I will simply say fabulous. Fab. U. Lous. Try it.