Family Style Food

0 Preheat oven to 350 (175 C) degrees with rack in the center.
2 Put the cream and chocolate in a small saucepan and bring to a simmer. Remove from the heat and stir until completely smooth.
4 Pour the chocolate mixture into an 8 x 2-inch round or square cake pan or baking dish and sprinkle the cacao nibs over.
6 Whisk the cocoa and boiling water in a large heatproof mixing bowl until incorporated. Add the eggs, coconut oil, coconut sugar and vanilla and whisk until smooth and the oil is emulsified.
8 Sift the almond flour, cinnamon, baking soda and salt through a mesh strainer set over a bowl. Whisk to combine.
10 Add the dry mixture to the chocolate mixture and stir to combine. Scrape into the baking pan.
12 Bake 30-35 minutes, or until the center of the cake feels set when touched with your finger.
14 Cool in the pan 10-15 minutes. Serve warm straight from the pan with whipped cream on the side. Sprinkle with cacao nibs and dust with cacao powder, if desired.