Ingredients:
10 ounces cream cheese ( at room temperature)
16 tablespoons unsalted butter (room temperature – 2 sticks) or 16 tablespoons unsalted margarine ( room temperature – 2 sticks)
4 ounces unsweetened chocolate, melted & cooled
1/2 cup Splenda brown sugar blend
1/2 cup Splenda granular
4 large eggs
2 teaspoons instant coffee granules
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure chocolate flavoring (optional)
1 1/2 cups almond meal ( finely ground almonds)
6 tablespoons Dutch-processed cocoa powder
1/4 teaspoon sea salt
1 1/2 teaspoons baking powder
Directions:
Preheat oven to 375 F(175 C).
Butter 13″x9″(32.5×22.5cm) and line bottom with parchment paper.
In a large bowl, beat cream cheese and butter or margarine until smooth.
Beat in chocolate and sweetener.
Beat in eggs 1 at a time, scraping the bowl well after each addition.
Add the coffee granules and extracts.
Beat until combined.
In medium bowl, mix almond meal, cocoa powder, salt & baking powder.
Add to the chocolate mixture and beat well.
Scrape into prepared pan and smooth the top.
Bake 35-40 minutes, until the top is firm.
Cool on wire rack before cutting.
Store, covered in the refrigerator.
Servings: Serve
Time preparation: 20 min.
Time total: 55 min.