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