5 ounces dark chocolate, chopped 7 tablespoons (84 g) nonhydrogenated vegetable shortening (can substitute an equal amount of virgin coconut oil) ¼ cup (84 g) honey 3 eggs (180 g, out of shell) at room temperature, beaten ¾ cup (120 g) coconut sugar ½ cup (56 g) blanched almond flour 1 tablespoon (8 g) coconut flour ¾ cup (60 g) unsweetened cocoa powder (either natural or Dutch-processed) ⅛ teaspoon baking soda (omit if using Dutch-processed cocoa powder) ¼ teaspoon kosher salt

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