FOUR INGREDIENT CHOCOLATE FUDGE CAKE
400g 70% dark chocolate, roughly broken into pieces
1 cup of full fat coconut milk
1/3 cup maple syrup
4 eggs, bring to room temperature
Preheat oven to 150°C. Grease and line a loaf tin (approx. 19.5cm x 9.5cm). Bring a jug full of water to the boil.
Place chocolate, coconut milk and maple syrup into a medium sized saucepan and continually stir over low heat until the chocolate has melted and the ingredients are well combined. Remove from heat and set aside.
Whisk the eggs until the yoke and white are well combined. Stir the chocolate mixture into the egg mixture until well combined.
Pour the mixture into prepared loaf tin. Place loaf tin in a deep roasting dish. Pour the hot water into the roasting dish until the water level is half way up the sides of the loaf tin. Bake for one hour.
Leave to cool to room temperature then place in fridge overnight. Remove from tin. Slice. Serve. Enjoy!
Note: this is a very sweet cake, a little goes a long way!
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