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Chocolate Decadence
Low Carb Recipe

Do not be put off by the length of the instructions for this recipe - it is truly quite simple! Read through the instructions all the way to make sure you know what you are going to have to do. Prep the pan, and turn the cake out exactly as written and it will work perfectly. The following is the real recipe for a classic French flourless chocolate cake. It is amazingly easy, and almost foolproof. Make sure to use unsalted butter and extra large eggs. The cake makes 12 good sized portions and is very, very, rich and filling.

Ingredients:
1/2 cup water
1-1/3 cup splenda
8 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, coarsely chopped
1 cup unsalted butter at room temperature, cut into pieces
5 extra large eggs at room temperature
A single 9 inch round layer cake pan
Circle of wax or parchment paper to fit the bottom of the pan
A large roasting or baking pan that the cake pan can sit inside of
Enough hot (not boiling) water to make a water bath in the larger pan

Directions:
Position a rack in the middle of an oven and preheat the oven to 350 degrees.

Butter a 9-inch layer cake pan. Line the bottom with a circle of parchment or wax paper cut to fit precisely butter the paper as well. Place the pan inside a backing pan large enough so the sides of the two pans do not touch. Place the water and 1 cup of the sugar (Splenda) in a 1-1/2 quart saucepan. Bring to a rolling boil stirring until the sugar/Splenda dissolves completely. Turn off the heat, add both chocolates and stir until completely melted.

Add the butter, piece by piece stirring until melted and thoroughly incorporated (cut the butter into many small pieces, 12-15 and add a couple at a time.

Place the eggs and the remaining 1/3 cup Splenda in a bowl. Using a whisk or electric mixer set on medium speed, beat until slightly thickened, just a few minutes. Using a rubber spatula fold the chocolate mixture into the egg mixture until well combined.

NOTE: When making this with Splenda, the batter at this point has a tendency to break. That means the melted butter starts to separate out and you see these oily blobs appearing around the edge of the bowl and across the surface. Use the beaters to mix them back together and get it into the oven as quickly as possible. You may want to prep the eggs first. It is easier to add the chocolate as soon as you get it melted, and the warmer the batter is, the less chance there is of its breaking.

Pour and scrape batter into the prepared cake pan and smooth the top. Put the cake pan into the larger pan and place in the oven. Pour hot water into the outer pan until it comes about 1/2-inch up the sides of the cake pan. Bake until the cake looks dry but is not firm, 30 minutes. Remove the cake pan from the oven (be careful not to scald yourself with the hot water or get any on the cake). Immediately cover the top of the cake with a sheet of plastic wrap. Invert onto a flat plate. Remove the pan and the parchment/wax paper. Put your serving plate on the bottom of the cake, flip it over and remove the top plate and the plastic wrap. Let cool to room temperature.

Nutrition information per ENTIRE RECIPE:
Calories: 6846
Fat: 374
Protein: 90g
Carbohydrates: 164
Fiber: 43g
Cholesterol: 1746
Sodium:426mg