Line the outside of a 9 ½” spring form pan with tin foil, making sure the foil comes ¾ of the way up the sides and oil (or spray) the inside of the pan.
Blend all ingredients, expect chocolate chips and water, in a food processor until completely smooth, making sure to scrap down the sides and blend a couple of times to ensure everything is broken down.
Pour batter into the prepared pan and gently tap the bottom of the pan on your counter or cutting board several times, releasing any air bubbles that may have formed in the cake.
Place the pan inside a large casserole or baking dish and pour the hot water into the casserole dish, making sure it comes halfway up the side of the lined pan with the batter. (This is called a water bath. It helps the cake cook evenly and prevents the cake from cracking like a cheesecake).
Bake the cake for 30 mins, sprinkle chocolate chips on the top, and then bake for another 15 mins.
Let cool completely.
Enjoy!
Notes
*WWpts= 3 pts per serving* *WWpts+= 5 pts per serving*