Chocolate peanut Butter Cake

Chocolate peanut Butter Cake

Ingredients

• 1 oz Bakers Chocolate Bar (Unsweetened
• 3 tbsp peanut butter ((Unsweetened, We Use This!))
• 2 tbsp butter ((Unsweetened, We Use This!))
• 1 tbsp heavy whipping cream
• 1 large eggs
• 2 tbsp erythritol ((Unsweetened, We Use This!))
• 7 liquid stevia ((Unsweetened, We Use This!))
• 1 tbsp coco ((Unsweetened, We Use This!))
• 2 tsp coconut flour ((Unsweetened, We Use This!))
• 1/4 tsp baking powder ((Unsweetened, We Use This!))

Instructions

1. Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it's also perfectly melty when you cut into the cake.
2. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle.**To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
3. Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
4. Add cream, egg and stevia drops to the chocolate and butter mixture.
5. Set aside.
6. Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
7. Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
8. Pour half the batter into your greased ramekin or springform pan.
9. We use a 4" springform pan for this.
10. Place the peanut butter right in the center without allowing it to run to the edges.
11. Pour the second half over the peanut butter.
12. Bake in a 400 degree oven for 13-15 minutes.
13. You'll know it's done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.