¾ cup (1½ sticks) unsalted butter (or coconut oil if
dairy-free), plus extra for the pans
6 ounces unsweetened chocolate, finely chopped
1¼ cups Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
6 large eggs
1 tablespoon coconut flour
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract

ganache

¾ cup heavy cream (or full-fat coconut milk if dairy-
free)
⅓ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
3 ounces unsweetened chocolate, finely chopped
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract
⅛ teaspoon fine sea salt

1. To make the filling, place the butter in a
   saucepan over medium-high heat. Stirring often, heat
   until the butter foams up and brown (but not black!)
   flecks appear. Remove from the heat and allow to cool
   a bit. Transfer the browned butter to a medium-sized
   bowl, add the cream cheese and sweetener, and cream
   with a hand mixer. Add the espresso to thin it out a
   little. Stir in the vanilla. Place the filling in the
   refrigerator to thicken overnight.