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Melt chocolate and butter over low heat in a double boiler.
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Stir in espresso.
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Set aside to cool.
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Mix eggs and salt and sweetener until very light and fluffy.
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Add the vanilla and almond extracts to the chocolate mixture.
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At a very slow speed fold the chocolate mixture into the egg mixture.
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Stir only with a spatula.
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Gradually add the almond flour until it’s all mixed in.
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Add the optional nuts or Harlan’s Chocolate chips.