Chocolate Macaroon Cake (Adapted from Bon Appetit)
1 c coconut oil
1/4 c cocoa powder, plus extra for pan
5 oz ground almonds (almond meal)
8 oz semisweet or bittersweet chocolate, coarsely chopped
1 t kosher salt
1/2 c coconut (I used sweetened)
1/2 c sugar
1/2 c brown sugar
2 t vanilla
4 oz semisweet or bittersweet chocolate
1 T agave
pinch Kosher salt
1/2 c unsweetened coconut milk
Line a 10" springform pan with parchment and grease sides. Dust with cocoa powder. Heat chocolate, coconut oil in a small saucepan. Remove from heat and let cool. In a bowl mix together almond meal, cocoa powder, coconut, and salt together; set aside. Beat eggs with whisk attachment until well combined. Add sugar and vanilla; beat at least 2 minutes or until they are pale and thick. Switch to paddle attachment and add chocolate slowly. Stir in almond/coconut mixture. Pour into prepared pan. Bake 350 for 35-45 minutes. Cake might fall slightly in center but a toothpick inserted in center should comes out clean (but might look greasy). Cool for 15-20 minutes on wire rack. Run a thin knife around sides and invert onto rack. Carefully peel away the parchment and let cake cool fully.
Combine chocolate, agave, and salt in a bowl; set aside. Bring the coconut milk to a simmer in a sauce pan. Pour over chocolate mixture. Let sit about 5 minutes until chocolate is melted. Place ganache in mixter and beat until it has lost its sheen and is cool (I beat this for over 10 minutes and I never got soft peaks as indicated in the original recipe). Spread over cake and allow to firm before slicing.