By Sarah
So now that the challenge is over, it’s time for some treats! And since it’s Halloween, something chocolatey is in order. I found this flourless chocolate cake recipe online but made a few tweaks. The one I found calls for bittersweet chocolate chips — but even the highest quality ones contain soy lecithin (which is basically a poison but that’s another post) so I used plain Baker’s chocolate and added a bit more maple syrup. I also subbed butter for coconut oil, but that’s a personal choice — I just don’t like coconut oil very much.
First, using a double boiler, melt nine ounces of Baker’s chocolate (plain, unsweetened) over the boiling water with one stick or a half a cup of butter.
It should be creamy and shiny in consistency — no lumps:
Place the chocolate mixture in a bowl to be mixed with either a hand mixer or a stand mixer. Blend in 3/4 cup pure maple syrup or local, raw honey (or more or less to taste).
Add one tablespoon of water, one teaspoon of vanilla, and three eggs.
Grease a pan (springform is best, but if you don’t have one, a simple pie or cake pan will do. I use a pyrex pie pan) with butter or coconut oil and powder it with unsweetened coco powder.
Pour batter into pan, then place it in a larger pan and fill halfway with water. If you are using a springform pan, be sure to wrap it in foil before placing it in water.
Bake at 275 degrees (F) for 35 minutes. It should come out shiny on top but set, kind of a cheesecake consistency.
Be careful because you will want to eat the whole thing. And so will Mij.
