By Chef Ella Freyinger
Preheat oven to 325° F.
Combine eggs and coconut sugar into the bowl of a stand mixer. Beat on high until light and fluffy, 4-5 minutes. Add almond flour, coconut flour, cocoa powder, water, vanilla and zest. Mix until just combined.
Heat 5 ounces of the chocolate and the olive oil over a double boiler. Stirring constantly until melted. Add the chocolate mixture to the batter and mix until just combined. Add the remaining 2 ounces of chocolate and fold into the batter.
Line a 9-inch by 9-inch baking pan with parchment paper. Pour batter into the pan, gently spreading the batter evenly. Bake for 35 45 minutes or until a cake tester (or toothpick) comes out with moist crumbs. The toothpick will have some batter on it but it will look like cake crumbs, it should not be completely liquid.
Transfer to a wire rack and let cool completely.
Cut into as many squares as you wish and enjoy!