All time favorite, "healthified" version of a decadent chocolate cake. Gluten free, dairy free, soy free, nut free but FULL of love and good feelings!
4 ounces baking chocolate (recommend 70% dark)
1/4 cup coconut oil
1/4 cup pumpkin puree or unsweetened applesauce (or use more coconut oil)
1/4 cup cocoa powder
3/4 cup honey
3 whole eggs
Preheat the oven to 375ºF, and grease an 8" spring-form pan generously with oil.
Melt the baking chocolate and coconut oil together, stirring until completely smooth. (You can use a double-boiler for this, or the microwave in 30-second intervals.)
In a large bowl, combine the melted chocolate mixture with the pumpkin puree, cocoa powder, and honey to help it cool down slightly. Then add the eggs and use a whisk to mix until completely smooth.
Pour the batter into the greased pan, and smooth the top with a spatula. Bake at 375ºF until the center looks firm, about 20 to 25 minutes.
Allow the cake to cool in the pan for 15 minutes, then remove the sides (this is why I recommend using the spring-form pan!) and allow to cool completely before serving.
Put the cake in the freezer (if you want it to serve it in less than an hour)
Otherwise place it in the fridge to chill until ready to serve (store no more than 5 days).