1/2 cup Coconut Oil
9 oz Bittersweet chocolate
1/4 cup Maple Syrup
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