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16 HOOK Semi-Sweet Heart Chocolate Cake -No Bake- -Vegan- -Gluten Free- -Flourless- By Dr. Irina Gelman INGREDIENTS Chocolate Cake 2 cups (365 g) semi-sweet chocolate chips 1 1/2 cups (334 g) pumpkin puree (may substitute sweet potato or banana puree) 1 teaspoon vanilla extract Chocolate Ganache 3/4 cups (177g) good quality dark chopped chocolate 1 cup full fat coconut milk (firm, creamy part only, at room temperature) (240ml) 1 teaspoon vanilla extract Garnish (optional): fresh organic raspberries & fresh mint Chocolate Ganache — Place a metal bowl over a small saucepan of simmering water (a double boiler). Add chocolate and allow to melt, stirring frequently. Remove bowl from heat for the chocolate to cool slightly. Mix vanilla extract into room temperature thick coconut milk. Add coconut milk mixture to melted chocolate, stir or whisk gently to combine cream and chocolate. Pour cooled ganache over completely set, cooled cake, decorate with raspberries and mint (optional). Slice cake with a sharp knife and enjoy! STOR AGE — Uneaten cake may be stored in an airtight container, refriger- ated up to 5 days. INSTRUCTIONS Chocolate Cake — Grease the interior of a 7 inch springform baking pan. Line the bot- tom and inner sides with parchment paper. Add vanilla extract to the pumpkin puree, mix well and set aside. Place a metal bowl over a small saucepan of simmering water (a dou- ble boiler). Add chocolate, stir frequently to melt. Remove bowl from heat for the choco- late to cool slightly. Stir in the pumpkin puree mix until fully combined. Use wooden spatula to scrape chocolate from the sides and bot- tom of the bowl to fully incorporate it with the pumpkin mix. Pour mixture into prepared pan. Use spatula to smooth the surface. Place in the refrigerator until cake is set, a minimum of 60 minutes. Use this time to pre- pare the chocolate ganache. Calligraphy by Simone Gogel Eisold

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