Since coming back from NY, my low-carb diet flew out the window...And I was making reasonable progress!  :(

I decided the best way to get back into it is to too indulge in a sweet but low-carb friendly cake.  The flourless chocolate cake fits the bill perfectly.  After a bit of research, I settled for the recipe shared by blogger 'A Dash of Sass' which I recently used for my modified clementine cake.  It turned out great and so I'm eager to try another one of her recipes and it'll kickoff my low-carb diet with a bang!

INGREDIENTS:
4 oz bittersweet chocolate
1/2 C unsalted butter
2/4C sugar
3 large eggs
1/2 C unsweetened cocoa powder
1/2 tsp vanilla extract (optional)
1/2 tsp fine grind expresso (optional)

DIRECTIONS:
1. Pre-heat oven to 375 degrees.  Melt butter and chocolate and mix until fully combined.
2. Add sugar slowly, mixing it well. 
3. Scramble the 3 eggs and add slowly to melted mixture. Finally, add the cocoa powder and all other optional ingredients.
4. Pour mixture into an 8-inch cake pan (I use a springfoam pan) and bake for approximatley 30 minutes.  Do a bamboo stick test.  If it comes out clean, then it's done.
5. Let cool but it's delicious served warm with a scoop of your favourite ice cream and fresh fruit.
 





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