Main Ingredients:

Serves: 2 CarbsPerServing: 63g carbs total
Effort: Easy

4 ounces unsweetened baking chocolate squares
1/2 cup butter 1/2 cup unsweetened
cocoa powder 3 large eggs1/4 cup Splenda
30 drops Sweet 'n' Low 3 tablespoons coffee -- strong, liquer or extract

Cooking Preparation of the Recipe:

Preheat oven to 325. Butter an 8 inch cake pan. Line the
bottom of the pan with parchment paper or wax
paper. Butter the paper.Lightly dust pan with flour.
You can use soy flour her or sifted bake mix. Bang out
excess dusting.
Melt chocolate squares and butter in microwave. Mix
Cocoa, Splenda eggs and Sweet 'n' Low. Add the
coffee/liqueur/extract whichever you choose.
Whisk in the chocolate mixture. Now it will have a
cookie dough type consistency. Spread it into
the pan and bake for 35minutes or until a tester
comes out clean. Cool in the pan for 1 hour.
Turn out, peel off the paperand refrigerate until cold.
Now you can make aGrenache from sugar free chocolate chips, or make
from 1 oz chocolate and cream and sweetener or you can make raspberry
sauce, or use raspberry syrup over this. Be creative.Serve with whipped cream
perhaps. But remember to add the carbs for toppings.
NOTES : Counts for Sweet 'n' Low not included in totals.

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