Melt the chocolate and coconut oil in a double boiler

Let melt slowly and stir constantly to avoid burning the chocolate

Remove from heat when the chocolate is just fully melted

Beat in the maple syrup, water, vanilla and salt

Beat in the eggs, one by one, until completely incorporated into the mixture (a whisk attachment is recommended)

Grease a 9 inch springform pan and dust it with cocoa powder

Surround the base of the pan (on the outside) with foil *make sure pan is sealed tight! You don't want water leaking into the pan

Pour the cake batter into the pan

Cook in a water bath reaching halfway up the side of the cake

Bake at 275 for 50 minutes

Cake should be set, but still look a little shiny and wet in the middle when done

Let cool at room temperature for about an hour, then refrigerate 5 hours before removing pan siding and serving

Cut with a clean, warm knife (run the knife under hot water and dry between slices)

Serve with homemade organic whip cream (if you do dairy) or almond milk ice cream