Flourless Chocolate Cake

Modified from blog

1/2 cup cocoa powder

1/2 cup brown sugar

1 (15 oz) pumpkin puree

1 cup pure maple syrup

2 tsp vanilla

1/2 tsp salt

8 oz unsweetened chocolate

1 cup coconut oil

powdered sugar (optional, for topping)

Preheat oven to 375 and prep an 8 inch springform pan with parchment paper and grease it with cooking spray. Place on a baking sheet (it can seep a bit).

Place cocoa powder, brown sugar, pumpkin, maple syrup, vanilla and salt in a large bowl. Set aside.

Melt baking chocolate and coconut oil together in a saucepan over low heat, stirring until completely melted. Combine melted chocolate/oil with cocoa mixture. Whisk well until fully combined.

Pour into prepared pan. Smooth top. Bake in oven for about 60 minutes. Allow to cool for 15 minutes then remove sides and allow to completely cool. Then wrap in saran wrap and place in fridge overnight to firm up.

Serve with dusting of powdered sugar. (or other toppings).