1/2 cup Coconut Oil

9 oz Bittersweet chocolate

6 eggs

salt (pinch)

Walnut

1/4 cup Maple Syrup

1 Tbsp water

Preparation

Melt the coconut oil and chocolate in double boiler until smooth. Stir in maple syrup, water and salt.

beat in the eggs one at a time.

rease 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.

sort of tastes like a chocolate quiche