Preheat oven (or toaster oven) to 325F. Grease two 4-inch ramekins or mini cake pans well.
In a medium bowl, whisk together the sunflower seed flour, cocoa powder, sweetener, protein powder, baking powder, and salt.
Whisk in butter, egg, and vanilla extract. If your batter is too thick to spread, whisk in a tablespoon of water.
Divide between prepared baking dishes and bake 12 to 15 minute or until set. Let cool in pans. If your cake layers have humps, slice the tops off to make them flat and even.
Place chopped chocolate and powdered sweetener in a medium bowl.
In a small saucepan, heat cream until just bubbling. Pour cream over chocolate and let sit a few minutes until melted. Add vanilla and whisk briskly to combine.
Using electric beaters, beat several minutes on medium high until lighter coloured and fluffy.
Place first cake layer on plate or serving dish and spread with half of the frosting. Top with second layer and spread top with remaining frosting.
Serves 2 to 4 (I find them very rich and am happy with only ¼ of the cake).For two servings, each serving has 5.37g NET CARBS.Food energy: 407kcal Calories from fat: 321 Cholesterol: 72mg Carbohydrate: 10.22g Total dietary fiber: 4.85g Protein: 10.71g Erythritol: 26.25g