Chocolate Brownie Cake

I made my Chocolate Brownie Cake for two since I was only testing my ingredients. The first one I made was too fudgy. Fudgy is good if the brownie is straight from the oven. However if you put it in the fridge it hardens too much. It was also too bitter because I used too much unsweetened chocolate (I got excited).

The recipe below turned out just the way I wanted, slightly fudgy and dark but not too bitter. The almond flour also gave a nutty flavor to the brownie. 

Ingredients:

3 tbsp butter

2 tbsp heavy cream

1 oz unsweetened chocolate

1/2 tsp vanilla

2 tbsp cocoa powder

2 tbsp almond flour 

1/2 teaspoon baking powder

8 packets stevia

Simmer the butter and heavy cream. Add the unsweetened chocolate and melt. Next time I would chop the chocolate for faster and more even melt. 

Let cool for a few minutes to avoid cooking egg. Add the vanila and eggs. Add the dry ingredients and whisk together to form a batter.

I baked it for 20 minutes in a pre-heated oven. Here's how it looked like after baking.

I let it cool while I made the ganache. Half of the brownie was already eaten when I added the ganache (yes it's that good!). 

This one makes four bars. Feel free to double or triple the ingredients. I kept the frosted half in the fridge to test the texture. I say what's not to love!