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Preheat oven to 350°F. Line the bottom of an 8-inch springform cake pan bottom with a round of parchment paper; lightly grease sides and paper with coconut oil. A regular cake mold is also fine.**
In a bowl, whisk the eggs and add in the coconut sugar, almond flour, cocoa powder, Madras Curry Powder, and sea salt. Whisk until well combined.
In a double boiler or metal bowl set over a saucepan of barely simmering water, melt the chocolate with coconut oil, stirring, until smooth. Remove top of double boiler/bowl from heat and whisk the chocolate into the egg mixture.
Pour batter into pan and bake in middle of oven for 15 minutes. The edges of the cake will look done, but the middle will still look undercooked, but will be semi-firm to the touch. You want to undercook the cake so it will be soft, moist, and decadent. If cooked too long it’ll be dry. Let the cake cool in pan on a rack 5-10 minutes before removing and plating.
Dust cake with additional cocoa powder and curry powder. Serve with dairy free ice cream or fresh berries if desired.
**Alternatively you could fill 4 small ramekins.`
Cake keeps in an airtight container up to 1 week.
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Cornbread is perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.
