285 g cream cheese, at room temperature
240 ml unsalted butter, at room temperature (2 sticks)
112 g unsweetened chocolate, melted and cooled
1/4 cup (60 ml) each Splenda and Canadian Sugar Twin
or 1 cup (240 ml) Splenda
2 tsp./10 ml instant coffee granules
6 Tbsp. /90 ml Dutch-processed cocoa powder
1 1/2 tsp./7.5 ml pure vanilla extract
1 1/2 tsp./7.5 ml pure chocolate extract (optional)
1 1/2 cups /360 ml almond meal (finely ground almonds)
1/4 tsp. /1.2 ml sea salt
1 1/2 tsp./7.5 ml baking powder
Preheat the oven to 350°F (175°C).
Butter a 13 x 9-inch (32.5 x 22.5-cm) baking pan and line the bottom with parchment paper.
In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. Beat until combined.
In a medium bowl, mix the almond meal, cocoa, salt, and baking powder. Add to the chocolate mixture and beat well. Scrape into the prepared pan and smooth the top.
Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before cutting. Store, covered, in the refrigerator.