- ⅓ second Spray Coconut Oil
- ¾ cup half Pecans
- 4 oz Unsweetened Baking Chocolate Squares
- ⅓ cup Tap Water
- ⅓ cup Extra Virgin Coconut Oil
- ¼ cup Cocoa Powder
- ¼ cup Almond Flour
- 2¼ cups Xylitol
- 12 large Eggs (Whole)
- 2 tsp Ginger (Ground)
- ¼ tsp Coconut Cream
- Preheat oven to 350°F. Toast pecans in an even layer on a cookie sheet for 8 minutes. Cool, coarsely chop the pecans and set aside.
- Lower oven to 325°F. Grease the bottom of a 10-inch tube pan, and line with parchment or waxed paper.
- Place chocolate and the water in a microwavable bowl; microwave on high 1 to 2 minutes, until chocolate is melted, checking at 1-minute intervals. Stir until smooth, cool to lukewarm, then stir in oil; set aside.
- In a food processor, pulse pecans, Cocoa Powder and almond flour until pecans are finely ground. In a large bowl, beat egg yolks with cup xylitol on high speed with an electric mixer, until light and fluffy, about 5 minutes. Stir in melted chocolate, pecan mixture and ginger.
- In another large bowl, beat egg whites and coconut cream on medium-high speed with an electric mixer, until frothy. Gradually add remaining xylitol, beating until stiff peaks form. With a rubber spatula, fold one-third of the meringue into the yolk mixture to lighten; fold in the remaining meringue until just combined.
- Pour batter evenly in prepared pan and bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. Allow cake to cool for 30 minutes before removing from pan.
- To remove: Run a knife around the inner and outer rim of cake, place a wire rack or plate over pan, and invert. Remove pan, and peel off paper. Cool completely before cutting into 16 servings.
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