I found a Molten Chocolate Cake recipe and made it low carb. I can't believe it has so few ingredients and yet is so delicious. You could even serve this to company. I converted this into one easy to make serving.

1 tsp. butter
3 squares Lindt Chocolate bar (75% cocoa)
1 egg
1 1/2 tsp. Davinci vanilla sugarfree syrup

Melt butter and chocolate in a large mug for approx. one minute in the microwave. Add one egg and vanilla syrup. Stir vigorously with a fork. Microwave the mixture for one minute. I like to eat this straight out of the mug, but if you want to serve this to company you could run a knife around the edge and turn it upside down, lifting it out onto a plate. Dust with powdered Stevia if desired.

I forgot to add that this has 5 1/2 carbs. and 250 calories per serving.

Thanks Sophia, will give this a try, probably this weekend. Congrats on the weight loss, you've done good!

Yum! I just made this with a blend of different dark chocolates, all above 85% cocoa. I topped it with whipped heavy cream and Walden Farms zero calorie chocolate syrup.

I meant to add a drop of liquid sucralose since I used darker chocolate than the recipe called for, but I forgot. Next time I'll do that, and I'll cook the cake for about 15 seconds less, or maybe reduce the power to 75%.

Anyway, this was good!

Thanks! I didn't think to put whipped cream on top. That sounds delicious. I would like to get some chocolate that has 85% cocoa, but I just picked up what they had at Walmart. I live in a small town so sometimes I just have to compromise. What kind of chocolate syrup do you use. I've tried some that taste awful. I've missed that in my diet.

OOPS! I didn't notice you already said what kind of chocolate syrup you use. Where do you buy it?

I bought it from a grocery store called Bloom. You can also get it online from Netrition.com.

BTW, I just made this again today.

[/QUOTE]1 tsp. butter
3 squares Lindt Chocolate bar (75% cocoa)
1 egg
1 1/2 tsp. Davinci vanilla sugarfree syrup
[QUOTE]

hi sophia - this sounds really gud - i cant get davinci syrups is thre anything i cud use in its place? like vanilla essence maybe?

1 tsp. butter
3 squares Lindt Chocolate bar (75% cocoa)
1 egg
1 1/2 tsp. Davinci vanilla sugarfree syrup
Hi Bollywud! I buy mine at Walmart. It's in the coffee isle. I think a few drops of regular vanilla would be okay. Some people talk about powdered vanilla, but I've never seen it before.

Sophia, Linda Sue's recipe site has a low-carb chocolate syrup recipe. Would you like for me to post it here?

I would love that! Thanks.

Here you go:

Chocolate Syrup

3 tablespoons butter
2/3 cup cocoa
1/2 cup heavy cream
1/2 cup water
Dash salt
1 cup plus 1 tablespoon granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla

Melt butter in a medium saucepan. Whisk in cocoa to blend. It will be very thick. Mix cream and water; gradually whisk into cocoa. Add a little at a time and be careful of gentle. The cocoa has a tendency to splash out of the pot and you don't want it on your clothes. Once the cocoa is blended well and the mixture is smooth, remove from heat and whisk in the salt, sweetener and vanilla. Cool and store in refrigrator. It thickens a bit on cooling, but is pourable.
Makes 1 1/4 cups
With granular Splenda:
Per Tablespoon: 48 Calories; 4g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/4 cup: 192 Calories; 17g Fat; 3g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs
With liquid Splenda:
Per Tablespoon: 43 Calories; 4g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
Per 1/4 cup: 172 Calories; 17g Fat; 3g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

I found this recipe in a Penzeys spice catalog and thought it might work for low carb. The Splenda does make it a little bitter, but I think it would be fine mixed into coffee or used to make a chocolate or mocha shake-type beverage. I didn't have anything low carb on hand to test it on, so I mixed a couple tablespoons into some regular white milk. It tasted quite a bit like Nestle's Quik milk.

I copied in her whole post, so you get her notes too. The picture of it didn't come across but it's on the page with the recipe at her web site.

Thanks Tish! I can't wait to try it. I might use stevia instead so it won't be quite so many carbs. That would be great on top of the molten cake. It sounds so decadent I'll feel like I'm eating something illegal.

Gosh that sounds good! I'll do that too. Yum!