Endulgent Chocolate Cake
It’s hard to believe this rich-tasting dessert is low carb. A handful of raspberries makes a lovely addition.
Ingredients:
8 Atkins Endulge® Chocolate Candy Bars, coarsely chopped
1/2 cup plus 2 tablespoons unsalted butter
1 teaspoon instant decaffeinated espresso powder
1 tablespoon hot water
1 teaspoon vanilla extract
1/4 teaspoon salt
4 large eggs at room temperature
whipped cream for garnish (optional)
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Preheat oven to 325ºF. Grease an 8" round baking pan and line with parchment paper. Set aside.
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Melt chocolate and butter in a double boiler. Remove from heat, and transfer to a large bowl. In a small cup, mix espresso powder, water, vanilla and salt; stir into chocolate. Set mixture aside to cool.
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With an electric mixer on medium-high speed, beat eggs until they fall in thick ribbons when beater is lifted, about 6 minutes. In three additions, fold eggs into the chocolate mixture. Pour batter into prepared pan and smooth top.
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Bake 30 to 35 minutes, or until a toothpick inserted near middle of cake comes out with a few moist crumbs and cake is evenly raised. Cool completely on a wire rack.
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To remove cake, run a knife around edge of pan. Dip bottom of pan into hot water for 1 minute, then turn cake out onto cutting board. Turn right side up onto a serving platter. Serve with whipped cream, if desired.
Servings: 8
Prep time: 25 minutes
Bake/Cook time: 35 minutes
Nutritional values per serving: 3.5g carbohydrate, 2.5g Net Carbs, 1g fiber, 9g protein, 26g fat and 308 calories.
B-man 