Preheat oven to 350 F, and grease or oil a 9 to10 inch Springform pan or 9 inch pan.
In a large mixing bowl combine: cocoa powder, coconut flour, sweetener of choice, baking powder, and sea salt. Mix together thoroughly. Set aside.
In a small sauce pan over medium heat combine and melt: butter or coconut oil, and unsweetened baking chocolate. Melt and stir together. Once it is melted and mixed completely, remove from heat. Let cool a couple minutes.
In a separate large mixing bowl combine: eggs, unsweetened apple sauce, and vanilla extract. Mix together thoroughly.
Add melted butter or oil and chocolate mixture to the batter and stir together thoroughly.
Pour or spoon into prepared pan. Spread batter evenly in pan.
Bake for 25 to 30 minutes, or until toothpick comes out mostly clean (though it can be removed from oven a little underdone, just not over done). Cool completely, and refrigerate for a couple hours (refrigeration makes it more fudgy texture).
While cake is cooling, you cake prepare the raspberry sauce.
In a processor or blender, mix the berries and sweetener of choice until pureed. For a seedless sauce, you can press the puree through a mesh strainer into a bowl (I left the seeds in mine, as I don’t mind the seeds). Store sauce in a covered container in the fridge. Spread sauce over each cake slice right before serving. *the berry sauce keeps better stored separately.
Store unused cake portions and sauce in the fridge.
*all nutritional data are estimates based on the products I used*