Flourless Chocolate Cake with Whipped Cream

(gluten free and refined sugar free)

Ingredients

For the cake
1 cup dark chocolate chips sweetened with coconut sugar or maple sugar
1 stick butter
3 eggs
1.3 cup maple syrup
1 teaspoon vanilla extract
1 tablespoon cocoa powder
Pinch of salt

For the whipped cream
1 cup heavy cream
2 tablespoons maple syrup
1 teaspoon vanilla extract

Instructions

Make the cake
Preheat oven to 375°F.
Line the bottom of an 8 inch cake pan with parchment and grease the sides.
Melt the chocolate and butter together until smooth.
In a mixing bowl whisk the eggs maple syrup vanilla and salt.
Stir the melted chocolate into the egg mixture.
Add the cocoa powder and whisk until the batter is completely smooth.
Pour into the prepared pan.
Bake for 20 to 25 minutes or until the center is just set.
Let the cake cool completely.
The cake will firm as it cools.

Make the whipped cream
Combine cold heavy cream maple syrup and vanilla in a bowl.
Whip until soft peaks form.
Keep chilled until serving.

Serve
Spread whipped cream over the cooled cake or add a dollop on each slice.