Gâteau au Chocolate

If you are looking for a dairy-free cake, feel free to make this cake without the filling. The cake is like a
fudgy brownie. You don’t even need the filling! filling (omit for dairy-free)

Prep time: 10 minutes, plus time to chill filling overnight

Cook time: 20 minutes

Yield: one 8-inch two-layer cake (16 servings)

INGREDIENTS:

• ¾ cup (1½ sticks) unsalted butter
• 6 ounces cream cheese or mascarpone cheese (¾ cup) (Kite Hill brand cream cheese style spread if dairy-free), softened
• ¾ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons brewed decaf espresso or other strong brewed decaf coffee
• Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract

CAKE:

• ¾ cup (1½ sticks) unsalted butter (or coconut oil if dairy-free), plus extra for the pans
• 6 ounces unsweetened chocolate, finely chopped
• 1¼ cups Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 6 large eggs
• 1 tablespoon coconut flour
• Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract

GANACHE:

• ¾ cup heavy cream (or full-fat coconut milk if dairyfree)
• ⅓ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 3 ounces unsweetened chocolate, finely chopped
• Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract
• ⅛ teaspoon fine sea salt

INSTRUCTIONS:

1. To make the filling, place the butter in a saucepan over medium-high heat. Stirring often, heat
   until the butter foams up and brown (but not black!) flecks appear. Remove from the heat and allow to cool a bit. Transfer the browned butter to a medium-sized bowl, add the cream cheese and sweetener, and cream with a hand mixer. Add the espresso to thin it out a little. Stir in the vanilla. Place the filling in the refrigerator to thicken overnight.
2. To make the cake, preheat the oven to 325°F. Grease two 8-inch cake pans, then line them with
   parchment paper and grease the paper. If desired, brown the butter as described in Step 1 (this makes the cake taste way better!). Otherwise, simply melt the butter (or coconut oil), then remove from the heat. Add the chopped chocolate and sweetener and stir well to combine. Add the eggs and mix well. Stir in the coconut flour and vanilla.
3. Pour the batter into the prepared pans and bake for 18 to 20 minutes, until a toothpick inserted in the center of a cake comes out clean. Remove from the oven and allow to cool completely in the pans.
4. To make the ganache, bring the cream and sweetener to a simmer in a saucepan over medium heat.
   Remove from the heat and stir in the chopped chocolate, vanilla, and salt. Allow to sit for 3 minutes, then stir again until completely smooth.
5. To assemble, place one cooled cake layer on a cake plate. Top with the filling, spreading it not quite to the edge of the cake. Place the second cake layer on top of the bottom layer. Pour the warm ganache over the cake, allowing it to drip down the sides, then smooth out the top with a knife. Serve at room temperature.
6. Store extras in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1
   month. Allow to thaw to room temperature before slicing and serving.

TIP:

• The cake layers can be made up to 2 days ahead and stored in an airtight container in the refrigerator, or frozen for up to 1 month.