Favorite Chocolate Cake
1/4 lb unsalted butter, cut into small pieces
8 ounces bittersweet chocolate, cut into small pieces (use bitter chocolate to lower carb count.
5 eggs, separated
2/3 splenda(instead of sugar) (Use a little more for bitter chocolate)
Unsweetened whipped cream, for garnish
Preheat the oven to 325 degrees F. Butter and flour a 10-inch round cake pan.
Combine the butter and chocolate and melt in a double boiler over barely simmering water. Whisk together the egg yolks, salt, and all but 3 tablespoons of the splenda. Stir the melted chocolate into the egg yolks until thoroughly combined.
With an electric mixer, on medium speed, beat the egg whites until soft peaks form. Gradually beat in the remaining splenda and continue to whip until the egg whites are stiff, but not dry,
Carefully fold the chocolate mixture into the egg whites. Pour into the prepared pan. Bake for 1 hour and 15 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack - do not worry.
Cut cake into 8ths. Using bitter chocolate and splenda, the carb count comes roughly to 12.3 carbs per piece.
Definitely not induction, but I plan to try it next week.
If you try this, please post how you like or didnt like it.