Place coconut oil and chocolate in a glass bowl. Place bowl over a sauce pan with a few inches of water in it to create a double boiler. Stir chocolate/oil until chocolate melts.
Separate eggs, whites and yolks. Whisk yolks into the melted chocolate.
In another bowl, using a mixer and beat egg whites to soft peaks. Gradually add monk fruit and beat until stiff and glossy.
Whisk ¼ of whites into chocolate mixture; gently fold mixture into remaining whites being careful to not over-mix.
Pour in prepared spring-form pan; smooth top.
Bake until cakes pulls away from sides of pan and is just set in center (30 minutes). Do not overcook or it will dry out.
