Ok, I just want to start out by saying it’s not my fault if you make this and end up eating the entire thing in one sitting. It’s sooooooo good! It is a very creamy, cheesecake-dense cake perfect for chocolate lovers! It reminds me of the Godiva Chocolate Cheesecake from The Cheesecake Factory. Except without the cream cheese. So, dear readers, proceed with caution.
18 ounces Bittersweet Chocolate (I used Ghirardelli Bittersweet Chocolate Chips)
1 cup Coconut Oil
3/4 cup Maple Syrup
2 Tablespoons Water
1/4 teaspoon Salt
Melt the chocolate and coconut oil 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 maple syrup, water and salt. Beat in the eggs, one by one, until completely incorporated into the mixture. I used the electric whisk attachment for my hand blender.
Grease a 9″ springform pan and dust it with cocoa powder. Surround the base of the pan (on the outside) with foil. Pour the cake batter into the pan. Cook in a water bath reaching halfway up the side of the cake.
Bake at 275 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 (run the knife under hot water and dry between slices).
Get creative- add walnut pieces or an almond butter squirl before baking. Serve with fresh raspberries and garnish with a fresh mint leaf.