This cake is like a massive reeses cup just waiting for you to take a bite. And, since you get to dictate how much peanut butter goes in you can make it exactly like the candy with basically a 4 to 1 ratio of peanut butter to chocolate.
1 oz Unsweetened Bakers Chocolate
2 tbsp Butter
1 tbsp Heavy Whipping Cream
1 large Egg
2 tbsp erythritol
5-7 liquid Liquid Stevia
1 tbsp Unsweetened Cocoa Powder
2-3 tbsp Peanut Butter
2 tsp Coconut flour
1/4 tsp Baking powder
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. 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.
Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.