Endulgent Chocolate Cake Recipe - Cooking Index
Endulgent Chocolate Cake Recipe - Cooking Index
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!
Courses: Dessert| 8 | Atkins Endulge Chocolate Candy Bars - coarsely chopped | |
| 10 tablespoons | 150ml | Unsalted butter |
| 1 teaspoon | 5ml | Instant decaffeinated espresso powder |
| 1 tablespoon | 15ml | Hot water |
| 1 teaspoon | 5ml | Vanilla extract |
| 4 teaspoons | 20ml | Eggs - room temperature (large) |
Heat oven to 325 degrees. Grease an 8-inch 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.
This recipe yields 8 servings.
Carbohydrates: 3.5 grams
Net Carbs: 2.5 grams
Fiber: 1 grams
Protein: 9 grams
Fat: 26 grams
Calories: 308
Source:
Atkins Cookbook at http://atkinscenter.com
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