Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 45g Coconut flour
- 4 medium eggs (room temperature)
- 25g Cocoa powder
- 1 cup castor sugar
- ½ tsp salt
- 1 tsp vanilla essence
- 70g coconut oil, melted
- 70g chocolate chips
Instructions
1. Preheat the oven
Preheat the oven to 175 degrees celsius and line a square baking tray (7 inches sides) with baking paper.
2. Mix the ingredients
In a large bowl, mix together coconut flour, cocoa powder, castor sugar, salt, vanilla and eggs until no lumps remain. Then add melted coconut oil and stir. Slowly, start adding in chocolate chips.
3. Bake
Pour the batter in the pre-lined pan and bake for 25 minutes.
4. Enjoy
Once baked, serve warm or store in the fridge for up to 5 days.
Pro Tips
We use room temperature eggs as we do not want our mixture to get cold, because then melted coconut oil will solidify after being mixed in a cold batter.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
