GF Silky Smooth Chocolate Fudge Cake

Ingredients

• 500 grams (18 ounces) of dark chocolate (I used 70%)
• 1 cup of coconut oil
• 1/2 cup of maple syrup (could also use honey)
• 1/4 teaspoon salt
• 6 eggs

What to do

1. Break the chocolate into pieces. Melt the chocolate and coconut oil together over low-medium heat. I was too lazy to use a double boiler method, but I heated it slowly so that I wouldn’t burn the chocolate and cause it to separate.
   
   

   I used Lindt 
2. Remove from heat once all of the chocolate has melted.
3. Stir in the maple syrup and salt.
4. Beat eggs in one at a time. I used an electric mixer and added the eggs right into the pan that I melted the chocolate in.
5. Grease a 9″ spring form pan and dust with cocoa powder.
   
   

   My pan is greased and dusted
6. Pour batter in and line the outside of the pan with foil.
7. Place the pan in a water bath that goes half way up the side of the pan.
   
   

   Sitting in a water bath and headed for the oven
8. Bake in a pre-heated 275 F (135 C) oven for 50 minutes.
9. It will still look a bit shiny and wet in the middle when it comes out of the oven.
10. Cool at room temperature for one hour and then put it in the fridge for a few more hours before releasing it from the spring form pan.
11. Garnish or decorate however you like. It would be delicious with some coconut whipped cream. I dusted mine with dark cocoa powder and decorated it with fresh raspberries. You could top it with crushed nuts and a drizzle of caramel sauce…oh my.
    
    

    Garnish however you like
    This last picture is not so great…it’s taken on my phone camera at the gym where we celebrated Susan’s birthday. I wanted you to get an idea of the texture though. See? Like fudge!
    
    

    Silky smooth and fudgy

- See more at: http://swisspaleo.ch/silky-smooth-chocolate-fudge-cake/#sthash.ECHdwZG4.dpuf