Hallelujah, I have found a recipe for chocolate cake! This was in a local magazine recently, I have substituted sugar with splenda, and it's not bad! It's like a large baked chocolate mousse. My non-low-carb friends had no idea it was low carb! From what I can tell, the only significant carbs in here are in the cocoa, but per serving it's only about 3-4 grams.

Because it has no flour, it's also great for anyone allergic to wheat (like my mum).

7 oz (200g) splenda-sweetened chocolate
3 ½ oz (100g) butter
6 egg yolks
½ cup splenda
1 ¾ oz (50g) cocoa
8 egg whites
3 tsp peppermint essence

Whip the egg yolks and splenda together until pale and fluffy.

Melt the chocolate and butter over very low heat or over a double boiler.

When melted, stir in the sifted cocoa and peppermint essence with the chocolate mixture

Whip the egg whites until stiff peaks form.

Fold the yolk mixture into the chocolate mixture.

Fold 1/3 of the egg white mixture into the chocolate mixture.

Add the remaining egg white and fold gently.

Pour the mixture into a greased and lined 10-inch (25 cm) cake tin.

Bake at about 360 F (180 C) for 30-35 minutes, or until the centre is firm.

Serve with dusted cocoa over the top.


Scrumptious!