This is a small bite cake. Fills you up a treat and is really freaking good. Good fresh out of a cold fridge. GLUTEN FREE
500 grams (18 ounces) of dark chocolate (I used 70%)
1 cup of coconut oil
1/2 cup of maple syrup (could also use honey)
1/4 teaspoon salt
Break the chocolate into pieces. Melt the chocolate and coconut oil together over low-medium heat. I was too lazy to use a double boiler method, but I heated it slowly so that I wouldn't burn the chocolate and cause it to separate.
Remove from heat once all of the chocolate has melted.
Stir in the maple syrup and salt.
Beat eggs in one at a time. I used an electric mixer and added the eggs right into the pan that I melted the chocolate in.
Grease a 9" spring form pan and dust with cocoa powder.
Pour batter in and line the outside of the pan with foil.
Place the pan in a water bath that goes half way up the side of the pan.
Bake in a pre-heated 275 F (135 C) oven for 50 minutes.
It will still look a bit shiny and wet in the middle when it comes out of the oven.
Cool at room temperature for one hour and then put it in the fridge for a few more hours before releasing it from the spring form pan.
Garnish or decorate however you like. It would be delicious with some coconut whipped cream.