Low Carb Chocolate Recipes

Ingredients:

2 eggs
1/4 cup sugar
2 tbsp coffee liqueur
6 tbsp sifted cake flour
2 tbsp unsweetened cocoa, sifted
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1 oz semisweet chocolate chips
1 oz chopped walnuts

Instructions:

1. Preheat oven to 350F. Spray an 8 x 8 x 2 cake pan with nonstick spray
and set aside.

2. In a medium mixing bowl, using an electric mixer on high speed, beat
eggs until custard-like consistency, about 4 minutes, until doub- led in
volume. Slowly add sugar, 1 tablespoon at a time, beating well after each
addition. Stir in liqueur.

3. In a small bowl, combine remaining ingredients except chocolate chips.
Add to egg mixture, stirring and folding just until combined. Pour into
cake pan and bake for 20 minutes, or until a toothpick comes out clean from
the center. Remove to wire rack and cool in the pan.

4. In a small heat-proof measuring cup, combine the chocolate chips and 1
tablespoon of water and melt over low heat stirring constantly until
smooth, about 30 seconds. Spread over cake with spatula. While chocolate is
still warm, sprinkle cake with walnuts.

5. Cut into 16 equal squares.

Each serving = 2 squares. Each serving provides: 1/4 fat; 1/4 protein; 1/4
bread; 65 calories.

VARIATION: Substitute 1 ounce peanut butter for the chocolate chips.

Source: Weight Watchers 1992

Servings: 8