Preheat oven to 375°F. Spray an 8-inch round cake pan and line the bottom with parchment paper.

In a heatproof bowl, melt the chocolate and butter together over a double boiler or in the microwave in 20-second intervals, stirring until smooth.

In a separate bowl, whisk together the sugar, salt, vanilla extract, and eggs until light and slightly thickened.

Slowly whisk the melted chocolate mixture into the egg mixture. Sift in the cocoa powder and fold in with a rubber spatula until fully incorporated and smooth.

Place the Ava Organics Coconut Crispy Rollers in a self-sealing bag and gently crush the rollers into medium pieces. Fold in half of the pieces into the chocolate batter. Reserve the other half for topping.

Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining crushed rollers over the top, lightly press them into the batter to adhere.

Bake for 20–25 minutes, or until the center is just set. A toothpick inserted in the center should come out with a few moist crumbs.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.