YIELDS:8 – 12
PREP TIME:20 mins
TOTAL TIME:2 hrs 10 mins
12 tbsp. (1 1/2 sticks) unsalted butter, plus more for the pan
10 oz. semisweet chocolate chips
1 tbsp. cocoa powder, plus more for garnish
6 large eggs
1 1/4 c. granulated sugar
1 tsp. kosher salt
1 tsp. pure vanilla extract
1 c. unsweetened shredded coconut, toasted
1 tsp. flaky sea salt
1 c. crème fraîche
Preheat the oven to 325°. In a small pot over low heat, melt the butter. Once melted, turn off the heat and add the chocolate chips. Whisk to combine. (The residual heat should be enough to melt the chips, but if it’s not, put it back over low heat and continue to whisk until it’s smooth and shiny.) Set aside to cool.
Coat a 9” springform pan with a generous amount of butter. Line the bottom of the pan with parchment, and butter parchment. Sift 1 tablespoon cocoa powder evenly across the bottom and sides of the pan. Tap the sides of the pan to even out.
In the bowl of a stand mixer, combine the eggs, sugar, kosher salt, vanilla, and ½ cup coconut. Beat on low for 1 minute, and then on high for about 10 minutes, or until the texture is similar to marshmallow fluff. Remove the bowl from the mixer, and gently fold in the melted chocolate until completely incorporated.
Scrape the batter into the pan and tap the pan on the counter a few times to remove any air bubbles. Set pan inside a rimmed baking sheet, and bake for 45 to 50 minutes, or until firm to the touch. (The top of the cake should sound hollow when tapped.) Sprinkle the top with the flaky sea salt. Transfer pan to a wire rack and let cool for 1 hour.
Once cool, slide a knife around the edges of the pan to release the cake. Dust with cocoa powder, slice, and serve each piece with a dollop of crème fraîche and a generous pinch of shredded coconut.