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Endulgent Chocolate Cake
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Espresso powder boosts the chocolate flavor in this cake. If you prefer a milder flavor, omit the coffee and water. This luscious dessert has only 2.5 grams of Net Carbs per serving, but please remember portion control!
8 Atkins Endulge Chocolate Candy Bars, coarsely chopped
10 tablespoons unsalted butter
1 teaspoon instant decaffeinated espresso powder
1 tablespoon hot water
1 teaspoon vanilla extract
4 large eggs, at room temperature
Heat oven to 325ºF. Grease an 8” round baking pan and line with parchment paper.
Melt chocolate and butter in a double boiler; Remove from heat and transfer to a large bowl. Mix espresso powder and water; stir into chocolate. Stir in vanilla extract. Set mixture aside to cool.
With an electric mixer on medium-high, beat eggs 6 minutes, until they fall in thick ribbons when beater is lifted. Stir one-third of the eggs into the chocolate mixture. In two additions, fold in remaining eggs. Pour batter into prepared pan; smooth top.
Bake 25 minutes, or until a toothpick inserted near middle of cake comes out with a few moist crumbs and cake is evenly raised. Cool completely on a wire rack.
To remove cake, run a knife around edge of pan. Dip bottom of pan into hot water for 1 minute, then turn cake out onto cutting board. Turn right side up onto a serving platter. Serve with whipped cream, if desired.
Servings: 8
Carbohydrates: 3.5 grams
Net Carbs: 2.5 grams
Fiber: 1 grams
Protein: 9 grams
Fat: 26 grams
Calories: 308
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