1/4 cup coconut oil
1/4 cup grass fed butter
1 Lilly's 3 oz dark chocolate bar (or any other you prefer)
1/4 cup strong brewed coffee
1 cup sweetner (I used swerve)
1 tsp Stevia (you can taste test if you think this is too much. The sugar filled torte has a whopping 3 cups of sugar.)
pinch of sea salt
1 tbs vanilla extract
6 large eggs
Preheat oven to 350. Greese a 8 inch pan with cocnut oil.
In a sauce pan, place the butter in until browned (the taste is amazing!) watch carefully. Once it's brown add the coconut oil until melted. Add chocolate bar until melted, sweeteners, and add the pinch of sea salt. Take off heat add strong brewed coffee and vanilla extract. Stir...
Let it cool to room temp.
Once cool add eggs one at a time and mix until fluffy.
Bake for 35-40 mins.
I made a mocha frosting to go on top.
Mocha Frosting
1 stick grass fed butter (softened)
2 tbs Stevia
2 tsp strong brewed chilled coffee
1/2 bar of Lilly's milk chocolate (melted and cooled)
Beat butter, and Stevia. Slowly add the chocolate, then coffee. Cool in the fridge, and hand whip before frosting your cake.
Melissa Ann, I just copied this recipe...cannot wait to try it! Thank you so much for sharing this. Have one question about the Stevia (I have liquid Stevia) - the 'tbs' you wrote stands for tablespoons, correct? Just wanting to make sure. I have not used a tablespoon in anything yet, but wanted to double check. This looks amazing, by the way!!
ReplyDeleteDebbie it's corrected. That's what I get for trying to blog while I'm half asleep. I use NuNautrals stevia. I have the liquid and the no carb blend. the no carb blend is what was used in the recipe, it's not as sweet as the liquid. My liquid stevia says a serving is 5 drops. I have used it before, using 18 -20 drops. I always taste test as I go =)
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