My tip is to make this in a pie or cake pan (lined with parchment paper and greased well) and under-bake it just a touch. Let it cool and cut into individual servings to store in the freezer for 'portion control'. When a craving strikes, take your little piece of heaven out and warm in the oven or microwave for about 20 seconds just until 'gooey and melty' top with a dollop of cream cheese frosting!...oh my!
1TBSStevia Glyceriteadjust to desired sweetness (omit if using Swerve)
5large eggs
Cream Cheese Frosting:
1stick salted butter
8ozcream cheese
3TBSunsweetened Almond Milk
1TBSStevia Glyceriteto taste
Instructions
For the cake, preheat oven to 375F degrees.
Grease an 8 inch pan and line with parchment paper (or grease mini muffin tins). Grease parchment paper.
Brown the butter (if desired…tastes way better!) in a saucepan. Once the butter is brown (not black!), slowly add the chocolate (don't burn the chocolate).
Add the sweetener. Let cool in fridge for awhile. Once cool, whisk in one egg at a time.
Bake for 25 minutes.
Serve with cream cheese frosting.
For the frosting, 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 cake (add almonds if desired) and enjoy.