Very moist and very chocolate-y...DELICIOUS!

Makes 12 slices/brownies
carbs 7, fiber 4 for each slice/brownie

6 oz. butter, softened
3/4 cup sweetener (I used DiabetiSweet)
7 eggs, separated
4 oz. Nestle's pre-melted unsweetened chocolate
1 cup ground almonds
1/2 tsp. baking powder
1/4 to 1/2 tsp. salt...TASTE THE BATTER!

Preheat oven to 350.

1. Cream the butter and sweetener till light and creamy.
2. Beat in the egg yolks, then the chocolate.
3. Mix the almonds with the baking powder, and then fold into the batter.
4. Beat the egg whites till stiff, and then gently fold into the batter.
5. Line the bottom of a non-stick 10" springform pan with parchment and spray the sides with Pam.
6. Pour in batter and bake for about 30 minutes, or till knife inserted in center comes out clean (it will show some moisture, but come out with no batter or crumbs).
7. Remove the sides of the springform pan, then COOL COMPLETELY BEFORE REMOVING BOTTOM AND PARCHMENT FROM THE CAKE (trust me on this!).

I found this recipe online as "Passover Chocolate-Nut Torte"...it included a recipe for icing, but it was too pudding-like, so I left it off. I substituted DiabetiSweet for the sugar and added salt.

Using the DiabetiSweet in this recipe has not caused me any "bathroom" problems, as there's only 3/4 cup in the recipe and I've eaten only 2 servings per day. If you use 3/4 cup Splenda, the carb count goes waaaay too high. I have not tried it with any other sweetener.

You could probably use a "brownie pan", but keep in mind that, when baked in the 10" springform pan, this cake is only about 1" thick when done (it doesn't rise much)...I would use something a bit larger than an 8x8.

Sherry