The marijuana business is booming in the US, with projected legal sales expected to be up more than a billion dollars in 2016 compared to 2015, when the legal market was worth $6.7 billion in sales.

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Ingredients

12 ounces semisweet or bittersweet chocolate, chopped
12 tablespoons (1 1/2 sticks) cannabutter
1/4 teaspoon fine salt
6 large eggs, room temperature
1 1/2 cups granulated sugar
Confectioners’ sugar and/or cocoa powder, for dusting

Directions

Serving suggestion: Whipped Cream, recipe follows, or ice cream

Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.

Put the chocolate and cannabutter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.

Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.

When ready to serve remove ring from spring form mold. Dust cake with confectioners’ sugar or cocoa powder. Serve with whipped cream or ice cream if desired.

Marijuana News

The marijuana business is booming in the US, with projected legal sales expected to be up more than a billion dollars in 2016 compared...