Moist Chocolate Cake

Directions

1. 1
   Microwave chocolate hips and butter on high for 1 minute. Stire until smooth. You may need to heat for a few more seconds and re stir if not smooth
2. 2
   Preheat Oven to 350
3. 3
   Beat eggs then add granulated and brown sugar. Stir until well mixed. Add salt and vanilla
4. 4
   Add the butter and chocolate mixture to the egg and sugar mixture. Beat until homogenous. Add ground raw almond and potato starch. Stir well
5. 5
   Grease 9 inch round cake pan. Line the bottom with parchment paper and smear a bit of butter on the paper
6. 6
   Pour batter into the cake pan and bake 25 minutes
7. 7
   Insert a blade into the center of the cake. It should come out neither gooey nor clean but somewhere in between. Serve at room temperature or slightly warm will vanilla ice cream