It’s called a flourless chocolate cake, but it’s more like a decadent large chocolate truffle….the rich and creamy inside with a texture like velvet, smooth, dense and flavorful. This dessert is very rich, so a small piece goes a long way!
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Melt the Bittersweet Chocolate (18 ounce) and Coconut Oil (1 cup) in a double boiler. Let melt slowly and stir constantly to avoid burning the chocolate. Remove from heat when the chocolate is just fully melted.
Beat in the Pure Maple Syrup (3/4 cup), Water (2 tablespoon), Vanilla Extract (2 teaspoon) and Sea Salt (1/4 teaspoon).
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Nutrition Per Serving
% Daily Value*
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