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CarbsPerServing:63g
carbs total
Effort:
Easy
Ingredients:
4 ounces unsweetened baking
chocolate squares
1/2 cup butter
1/2 cup unsweetened cocoa powder
3 large eggs
1/4 cup Splenda
30 drops Sweet 'n' Low
3 tablespoons coffee -- strong,
liquer or extract
Direction:
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.
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For
Details about Ingredients , check your nearest American Store
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