Flourless Chocolate Cake     


carbsPerServing:63g carbs total



4ounces unsweetened

1/2 cup butter

cocoa powder

30 drops Sweet ‘n’ Low

baking chocolate squares

1/2 cup unsweetened

3 large eggs1/4 cup Splenda

3 tablespoons coffee — strong, liquer or extract

How to Prepare:

Preheat oven to 325. Butter an 8 inch cake pan. Line the bottom of the pan with parchment paper or wax

paper. Butter the paper.Lightly dust pan with flour.

You can use soy flour her or sifted bake mix. Bang out excess dusting.Melt chocolate squares and butter in microwave. Mix Cocoa, Splenda eggs and Sweet ‘n’ Low. Add the coffee/liqueur/extract whichever you choose.Whisk in the chocolate mixture. Now it will have a cookie dough type consistency. Spread it into the pan and bake for 35minutes or until a tester comes out clean. Cool in the pan for 1 hour.Turn out, peel off the paperand refrigerate until cold. Now you can make aGrenache from sugar free chocolate chips, or make from 1 oz chocolate and cream and sweetener or you can make raspberry sauce, or use raspberry syrup over this. Be creative.Serve with whipped cream perhaps. But remember to add the carbs for toppings.

NOTES : Counts for Sweet ‘n’ Low not included in totals.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.