optional: whipped cream or cashew cream for decoratingto make cashew cream, use a sturdy blender to blend 3/4 cup cashews with 6 tablespoons of water
Instructions
In a mixing bowl in the microwave, melt the chocolate chips and the oil together, by microwaving for 30 seconds at a time, then stirring, then microwaving again, until everything is melted and stirred smooth. The idea is to get the mixture to about body temperature, not very hot, because you don't want the chocolate to cook the eggs before you can stir them in.
Stir in the rest of the ingredients. Stir carefully until thoroughly mixed.
Pour the mixture into an oiled microwave-safe pie plate
Microwave for 3 minutes. Use a thermometer to make sure that the center has reached at least 180 degrees Fahrenheit. If it hasn't, microwave for another 30 to 60 seconds, then check again, and repeat as needed. Depending on your microwave, it might take as much as six minutes of microwaving to cook through. The pie plate may get very hot - handle it carefully, with pot holders!
Refrigerate overnight, and then optionally decorate it with whipped cream or cashew cream.
This cake is very dense, so it is best served as thin slices.