Your favorite, most decadently rich flourless chocolate cake made dairy-free, refined-sugar free, and as always, gluten-free.
Preheat the over to 375F. Lightly grease an 8" round cake pan an lightly dust with cocoa powder.
Place the chocolate chips and coconut oil in a medium sized glass bowl and set up a double boiler on the stove by placing it over a medium sized pot with an inch of water. Turn the heat on medium- high and stir until the chocolate and coconut oil are thoroughly melted and combined. *Option to melt the chocolate and coconut oil in the microwave.
Once the chocolate is melted, remove the glass bowl from the heat and stir in the maple syrup, coconut sugar, espresso, cinnamon, and sea salt.
Add the eggs and beat lightly until the batter is smooth. Add the cacao powder and mix until combined.
Pour the batter into the prepared pan and bake the cake for 25 minutes.
Remove from the over and let cool for 5-10 minutes. Loosen the edges with a table knife and flip it onto a serving plate. You can flip it back over onto a second plate if you like; it doesn't really matter which is the top.
As the cake continues to cool, make the chocolate ganache. Use the same double boiler set up on the stove (or use a microwave safe bowl) to melt the chocolate with the coconut cream. Once the chocolate is just melted and thoroughly mixed with the cream, remove from the heat and allow to cool for a few minutes.
While still warm, pour the ganache over the cake, allowing it to drip over the sides slightly. Allow the cake to cool for several hours to allow the ganache to harden. (You may place it in the refrigerator to set.)
Serves 8-12. *Serving tip: run a sharp knife with a smooth edge under hot water and dry immediately before slicing. Rinse and dry after each cut for clean-cut cake slices!