This is a cute and easy dessert recipe to prepare the night before and have ready to go in the AM. These can also be baked the day before. They also freeze well.
This recipe works great as a large torte if you want to bake it in a cake pan instead...but the "cup" cakes are SO cute!
7 ounces unsweetened chocolate
1 ¾ sticks salted butter
1 ¼ cup erythritol (Organic Zero)
2 TBS Stevia Glycerite
5 large eggs
1 TBS peanut flour (optional)
Grease cute coffee cups. OPTIONAL: place the butter in a saucepan and "brown" the butter (if desired…tastes way better!). Once the butter is brown (not black!), slowly add the chocolate (don't burn the chocolate). Add the sweetener. Let cool in fridge for a while. Once cool, add one egg at a time. Last add the peanut flour. Pour into greased coffee cups, and place into crockpot (filled with 1 inch of water, for a "water bath"). Cook uncovered for 4 hours on LOW. Serve with fresh whipped cream OR cream cheese frosting.
Cream Cheese frosting:
1 stick salted butter or coconut oil
8 ounces cream cheese or coconut cream
3 TBS Vanilla Almond Milk
¼ cup Organic Zero or 1 TBS Stevia Glycerite (to taste)
Brown the butter in a sauce pan (stir constantly on high heat until light golden brown – it makes such a difference!!!). Once brown add the cream cheese, almond milk, and sweetener to taste. Mix until creamy and allow to cool for at least 2 hours, it will thicken. Spread on top of coffee cup tortes and enjoy. SERVES 16
Nutritional facts per serving: 285 Calories, 5 Grams protein, 5 grams carbohydrates, 2.3 GRAMS FIBER.
