Brazilian Chocolate Brigadeiro Cake

Allergens

Dairy

Ingredients

• 1 cup unsalted butter
• 8 oz cream cheese
• 3 cups powdered erythritol
• 3/4 cup unsweetened cocoa powder
• 2 tsp vanilla extract
• 1/2 tsp sea salt

Instructions

1. Preheat the oven to 350°F (180°C). Grease and line an 8 inch cake pan.
2. In a large saucepan, melt butter over medium heat. Add cream cheese and stir until smooth.
3. Gradually add powdered erythritol, cocoa powder, vanilla extract, and salt. Stir continuously until the mixture thickens and pulls away from the sides of the pan.
4. Pour the chocolate filling into the prepared cake pan and spread evenly.
5. Bake for 20 25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before removing from the pan.
6. Slice the cake into 6 servings. Top each slice with fresh berries, a sprinkle of cocoa powder, and a drizzle of sugar free chocolate sauce for an extra indulgence.

Chef’s Insight

The secret to achieving the perfect texture lies in cooking the filling until it thickens and pulls away from the sides of the pan.

Notes

Make sure to use unsweetened cocoa powder for a keto-friendly dessert.