Sex in a pan chocolate threesome

As a birthday gift to my friend I wanted to make him a dessert. Originally, I wanted to try to make this Keto Sex in a Pan dessert by @fooddreamer. I decided to make the cheesecake layer chocolate instead of plain vanilla because who doesn’t love chocolate?!!! Ok, I admit, I was thinking of myself because I’m a chocoholic…This cake became a chocolate threesome because the crust, cheesecake, and pudding are all chocolate. It turned out decadent and delicious. Nothing is as good as sex, but this cake was almost as good and definitely an indulgent party in your mouth. Enjoy!

Ingredients

Chocolate Crust:

• 1 cup almond flour
• 3 tbsp cocoa powder
• 2 tbsp powdered Swerve Sweetener
• 3 tbsp butter melted

Chocolate Cheesecake Filling:

• 1 1/2 ounce unsweetened chocolate finely chopped
• 1 tsp butter
• 6 ounces cream cheese softened
• 5 tbsp powdered Swerve Sweetener
• 1 tbsp cocoa powder
• ¼ cup heavy whipping cream room temperature
• 1/2 tsp vanilla extract

Chocolate Pudding Layer:

• 1 cup heavy whipping cream
• 1 cup unsweetened almond milk
• 1/2 cup powdered Swerve Sweetener
• 4 large egg yolks
• 1/2 tsp xanthan gum
• 1/3 cup cocoa powder
• 3 tbsp butter, cut into 3 pieces
• 1/2 tsp vanilla extract

Whipped Cream Topping:

• 1 cup heavy whipping cream, chilled
• 3 tbsp powdered Swerve Sweetener
• 1/2 tsp vanilla extract

Instructions

Crust:

1. In a small bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in the butter until the mixture resembles coarse crumbs.
2. Press into the bottom and partway up the sides of a 8-inch springform pan.

Chocolate Cheesecake layer:

1. In a small microwave safe bowl, melt the chocolate and butter together (this should take around a minute).
2. In a medium bowl, beat the cream cheese, sweetener, and cocoa powder together until well combined. Add the melted chocolate and beat until well combined. Beat in the cream and vanilla extract until smooth. The mixture should be a spreadable consistency. If it isn’t, add a bit more cream.
3. Spread the filling in the crust, taking care not to dislodge any of the crust. Refrigerate 1 hour.

Chocolate Pudding Layer:

1. In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve the sweetener.
2. In a medium bowl, whisk the egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
3. Reduce heat to medium low and sprinkle surface with the xanthan gum, whisking vigorously to combine. Whisk in the cocoa powder and cook until thickened, about 3 or 4 minutes. Remove from heat and add the butter pieces and vanilla. Whisk until smooth.
4. Let cool 15 minutes and then spread over cheesecake layer. Refrigerate at least 2 hours.

Whipped Cream Topping:

1. Beat the cream with sweetener and vanilla extract until stiff peaks form. Spread over the chocolate pudding layer.
2. Chill another hour to help set completely.