- Puree the raw cauliflower in a blender, then add your almond milk and puree together for another 30 seconds or so. Make sure it’s completely smooth and there are no chunks.
- Put the butter, chocolate squares, and cream cheese into a microwave-safe bowl and microwave for one minute. There may be a few small chunks of chocolate still not melted.
- Scrape the chocolate mixture into the blender with the cauliflower. Puree for about 20 seconds until well blended.
- Add the chocolate syrup and eggs and blend well.
- Add all dry ingredients into a large mixing bowl and stir to combine.
- Pour the wet ingredients from the blender into the bowl containing the dry ingredients and stir to combine thoroughly. The batter will be thick, almost mousse-like.
- Grease a 9 x 9 baking pan and spread the batter evenly into it. Bake in a pre-heated oven at 375 degrees F for 35 minutes. Remove and cool before cutting.