Brownie Cake

1. Preheat oven to 350 and grease an 9-inch springform pan and set on a baking sheet.
2. Combine the flax seed and water in a small bowl and set in the refrigerator for a minimum of 20 minutes.
3. In a small bowl combine the cocoa powder, buckwheat flour, baking soda and sea salt. Set aside.
4. Use a double boiler or a large glass bowl over a saucepan of simmering water. Add the palm shortening and dark chocolate and melt. Whisk in the coconut sugar and then remove from the heat.
5. Whisk in the vanilla, flax egg and yogurt.
6. Add the dry ingredients and stir until combined.
7. Pour in the springform pan and then bake for 20-25 minutes. Let cool completely.

Chocolate Ganache

1. Heat the double boiler or put a glass bowl over a saucepan with simmering water. Heat the coconut cream and add the dark chocolate and whisk until combined (see notes).
2. Remove from heat and let cool, whisking periodically.

Cookie Dough Filling

1. Make cookie dough filling right before assembly. You can find the recipe HERE

Assembly

1. Remove the springfrom ring around the cooled brownie cake and spread the cookie dough filling on top (see notes).
2. Pour the cooled ganache on top and use an offset spatula to spread over the entire cake and down the sides.
3. Put the cake in the refrigerator and let the ganache and cookie dough set for about one hour.
4. Serve and enjoy!