My hubby's birthday was this past weekend and I decided to use Tina's recipe as a base for an idea that I had. I made a few small modifications and added a nut butter filling. So in all honesty the credit for the chocolate part of this recipe is mostly hers, here's a link to her original decadent chocolate cake recipe that has become a staple in our home. I just changed and added a few small things which resulted in a slightly lighter but equally delicious cake! Okay, enough blabber lets get to cooking!
PS - Don't be intimidated by the ingredient separation, this recipe is surprisingly easy to make!
Ingredients
For the cake
5 eggs, separated
1 cup sugar free chocolate of choice, I used semisweet
1 stick of salted butter
1 teaspoon vanilla
1 teaspoon coffee grinds
1 cup sweetener of choice, I used stevia since it dissolves easier than erythritol
For the nut butter layer
1/2 cup nutbutter or sunbutter of choice (I cheated and used peanut butter since my hubby loves it and it was HIS birthday after all)
1/2 stick of salted butter
1/2 cup sweetener of choice, I again used stevia
For the glaze
1/2 cup sugarfree semisweet or dark chocolate
1/2 teaspoon coffee grinds
1/2 cup sweetener
1/2 stick butter
1/4 cup heavy whipping cream or coconut cream (I used whipping cream)
1-2 teaspoons vanilla or liquor of choice
For the decoration
1 tablespoon nut butter
1 tablespoon butter
1 tablespoon sweetener
Serve with whipped topping of choice
Directions
For the cake
In a small saucepan melt butter and chocolate with coffee grinds over low heat, DO NOT BOIL
Add sweetener and stir to combine
Set chocolate mixture aside to cool
Preheat oven to 350 Degrees
Butter a 10 inch Springform Pan and line the bottom with a parchment circle
Beat egg whites and cream of tartar until stiff peaks are formed
In a separate bowl whisk together egg yolks and vanilla
Whisk cooled chocolate mixture into the yolks
Fold in egg whites And mix gently until combined
Make nut butter mixture:
In a separate bowl, mix together butter filling ingredients with an electric mixer until fluffy and light in color
Pour half of the cake/egg mixture into the springform pan
Pour entire nut butter filling into the pan over the cake mix and gently spread it to coat the entire cake
Top with remaining cake mix and bake for 30-40 minutes until the top is no longer moist and a toothpick test is passed. Be careful not to open the oven at the beginning of baking or too often at the end as your cake will fall.
Remove cake from oven, allow to cool 25 minutes before releasing the sides of the springform pan
Cool for at least an hour before removing the bottom part of the pan and the parchment liner
For the glaze
Over medium low heat melt and constantly stir glaze ingredients until fully combined
Allow to cool slightly before glazing the cake
I poured the glaze around the edges first and pulled it in to coat the center with a small spatula.
For the nut butter decor:
In a microwave safe bowl melt all ingredients and mix with a spoon
Drizzle nut butter across the cake making a criss cross design and pour remaining but butter mixture around the edge of the cake
Allow cake to sit and cool completely before serving. I do not recommend refrigeration before serving.
Enjoy with whipped topping of preference!