Fudgy Chocolate Cake
Low Carb Recipe
Sweetener, unsweetened chocolate, unsalted butter, eggs and water make up this fudge-like Fudgy Chocolate Cake baked in a water bath.
1/2 cup water
1/4 teaspoon salt
1 cup sweetener
8 ounces unsweetened chocolate
1 cup unsalted butter
Preheat oven to 300-degrees. Grease one 10-inch round cake pan and set aside.
In a small saucepan over medium heat, combine the water, salt and Splenda. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in microwave, melt the chocolate. Pour the chocolate into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate one piece at a time. Beat in the sweetened water. Slowly beat in the eggs, one at a time. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300-degrees for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for ten seconds and invert onto a serving plate.
Recipe makes 10 servings
4 grams carbohydrates, after fiber reduction.