½ cup palm shortening plus more for greasing the pan 

3 oz unsweetened 100% cacao chocolate 

5 large eggs 

¾ cup honey 

¼ cup cocoa powder 

1 tsp vanilla extract 

¾ tsp baking soda 

Pinch of sea salt 

¼ cup chopped 100% chocolate pieces (chopped in food processor) or chocolate chips if you can find it. 

1/3 cup coconut flour 

Preheat oven to 325-degree F. 

Lightly grease a 9 X 13 inch baking pan with palm shortening or line with parchment paper. 

Place the shortening and chocolate in a small bowl over a pot of simmering water and whisk until melted smooth. Be careful not to boil. Set aside. 

Place the eggs and honey in the bowl of a stand mixer and beat on medium (or use a hand help mixer). 

Add the coconut flour, cocoa power, vanilla, baking soda and sea salt. Beat on low until incorporated, then on high until smooth. 

Add the melted chocolate mixture and beat on medium speed until batter thickens, about 15 seconds. Stir in the chocolate pieces by hand. 

Pour the batter evenly into the prepared pan, smoothing the top with the back of a spoon.

Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. 

Cool in pan until completely cool. If you put parchment paper at the bottom of the pan, flip the pan upside down to release the whole cake. 

Cut the squares and keep in the refrigerator in an airtight container for 4 to 5 days. 

Enjoy with homemade whipped cream and chopped walnuts sprinkled on top. Or sprinkle with chopped strawberries.