This bold, decadent flourless black forest cake with our Dark 85% Blackout chocolate is not for those afraid of the dark. ;) 

Ingredients

• 408 g of almond meal
• 3 teaspoons of vanilla extract
• 6 eggs
• 2.5-3 bars chopped Dark Blackout 
• 425 g olive oil
• 360 ml boiled water
• 510 g rice malt syrup

Layering

1. Edible flowers
2. Whipped coconut cream
3. (Refrigerate 2 cans of coconut cream for 24 hours. Scoop out the hardened parts and with a whisk or food processor, combine with 1 tablespoon of vanilla extract and 2 tablespoons of rice malt syrup and whisk for 2-3 minutes or blend for only 1 minute. Be sure not to over process, keep it smooth and creamy.)
4. Preheat oven to 180C/355F
5. Line cake tin.
6. In a mixing bowl, add the cacao and boiled water and whisk well, leave to cool.
7. In a separate mixing bowl, whisk together the vanilla, rice malt, eggs and olive oil until thick and creamy.
8. Add the cooled cacao mix and stir through the almond meal.
9. Pour the mix into the cake tin and bake for 30-40 minutes.
10. Leave to completely cool before turning onto cake rack.
11. You can decorate the top of the cake or cut the cake in half and layer in-between.