Cup of Yum
1. Place oven rack in the middle position in the oven and preheat oven to 325 F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides of the pan really well.
2. Melt butter and chocolate on the stove in a double-boiler (Make sure the water is not touching the glass bowl while the water is boiling). When melted, remove from the stove and let sit for a couple of minutes.
3. Meanwhile, melt coconut sugar & water in a small pan. When the sugar has dissolved, add the mixture to the chocolate & butter mixture. Add a pinch of sea salt and 1 Tbsp vanilla.
4. Beat the eggs with a mixer on high speed for about 8 minutes until the volume has quadrupled in size. The eggs will be light yellow in color and fluffy.
5. Then, fold about 1/6 of the beaten eggs into the chocolate mixture using a large rubber spatula. Fold in carefully, trying not to overmix it. Repeat with the remainder of the eggs, until you have a homogeneous mixture.
6. Pour the batter into the prepared 9" springform pan. Place the pan in another deep baking dish (I used an aluminum deep roasting pan) and place the pan on the oven rack and very carefully pour in enough boiling water to come about halfway up the sides of the springform pan. (It's vital for even baking.)
7. Bake for about 1 hour and 10 minutes or until center is set. It's very hard to overbake this dessert.
8. When done, place the cake on a cooling wire rack to cool without removing the springform pan. The cake rises a little bit when it bakes, but it does shrink as it cools. Once cool, remove the springform pan and place on a cake stand.

Raspberry Apricot Glaze

Cup of Yum
1. Heat 2 Tbsp apricot preserves in a small pan over medium heat. Break it down with a spoon, and remove from the heat once it's broken down. Fold in 1/2 cup (or more) rinsed raspberries and mix carefully, making sure you don't break them. Now you can decorate your flourless chocolate cake as you wish.