Chocolate Torte with Cream Cheese Frosting

Sometimes you gotta try a lot of recipes before you get a good one. This was the first chocolate brownie/baked type of thing that was actually tasty. Usually they're gritty, bitter, and dry. Not these. These were rich, smooth, sweet, and fudgy. This recipe comes from All Day I Dream About Food, a wonderful blog.

Chocolate Torte/Cupcakes with Cream Cheese Frosting

Cake Ingredients:
7 oz. unsweetened chocolate (not cocoa)
14 Tbsp. butter (1 and 3/4 sticks) or coconut oil
1 and 1/4 c. Swerve (erythritol)
5 eggs

Frosting:
1 stick of butter (8 Tbsp.)
8 oz. cream cheese (1 brick)
1/4 c. heavy cream or almond milk
1/4 c. sweetener (I used some sugar free drink syrup (DaVinci brand) so I didn't have to worry about solids)
1 Tbsp. vanilla extract

Directions:
1. Over medium low heat, melt butter in a saucepan. Add chocolate slowly and stir continuously until melted. Add the Swerve slowly while mixing.
2. Set aside to cool. Once the pot is cool enough to touch with your hands for an extended period of time, whisk in the 5 eggs one at a time.
3. Grease an 8 inch pan and line with parchment paper (or grease mini muffin tins or silicone muffin cups). Grease parchment paper.
4. Cook at 375 F for 25 minutes.
5. Let cool on cookie rack.

Melt butter and cream cheese together in microwave and stir. Add vanilla and sweetener. Add heavy cream or milk. Whisk/beat until smooth. Spoon over hot cupcakes/torte or chill and pipe onto cooled cupcakes/torte.