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!
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).
Beat in the Egg (6), one by one, until completely incorporated into the mixture.
Grease a 9-inch springform pan and dust it with cocoa powder. Surround the base of the pan, on the outside, with foil. Make sure pan is sealed tight! Pour the cake batter into the pan.
Preheat the oven to 275 degrees F (135 degrees C).
Cook in a water bath reaching halfway up the side of the cake. Bake for 50 minutes. Cake should be set, but still look a little shiny and wet in the middle when done.
Let cool at room temperature for about an hour.
Then refrigerate 5 hours before removing pan siding and serving.
Cut with a clean, warm knife. Serve with homemade organic whip cream or almond milk ice cream. Enjoy!
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