Heat the heavy cream in a saucepan over low heat. Bring to a simmer and remove from the heat.
Add the unsweetened chocolate and stevia. Stir until melted and smooth.
Add the vanilla and mix well.
Cool to room temperature and place in a piping bag.
Wet your hand and knead the dough until uniform. *Reheat the dough if it gets crumbly. Add flour little by little (like 1/2 tsp at a time) if the dough is too sticky.
Tri-fold each rectangle and layer them in a greased loaf pan (about 8 x 4 inch / 20 x 10 cm).
Bake for 30 - 35 minutes. * Cover the top with aluminum foil when it’s golden brown.
Let cool in the pan for 15 minutes.
Dust with the cocoa powder.
Keep refrigerated. It tastes better if heated in the toaster oven or oven for several minutes before serving.
- Per Serving (1/4):
Calories 482 kcal, Protein 21.5 g, Total Fats 41.9 g, Total Carbohydrates 11.3 g, Dietary Fiber 4.7 g, Sugar 2.5 g
- Per Serving (1/5):
Calories 385 kcal, Protein 17.2 g, Total Fats 33.5 g, Total Carbohydrates 9.0 g, Dietary Fiber 3.7 g, Sugar 2.0 g
- Per Serving (1/6):
Calories 321 kcal, Protein 14.3g, Total Fats 27.9 g, Total Carbohydrates 7.5 g, Dietary Fiber 3.1 g, Sugar 1.6 g