Atkins Chocolate Recipes

Ingredients:

1 cup heavy cream
1 tbsp decaffeinated espresso powder
1 1/2 tsp vanilla extract
2 tbsp chocolate extract
1 1/4 cup Atkins bake mix
1/2 cup unsweetened cocoa
1/2 cup pecans, toasted, finely ground
1 tsp baking powder
1/2 tsp salt
2 stick butter, unsalted
24 packet sugar substitute
4 large egg, separated
1/2 cup raspberries, for garnish
mint leaves, for garnish
mousse, chocolate mint, see recipe

Instructions:

This recipe looks lengthy, but is not hard. You may bake and freeze the
cake layers up to five days ahead, and assemble cake just before serving.

1. Heat oven to 325°F. Grease two 8-inch cake pans, dust with cocoa. In a
small saucepan over medium heat combine cream and espresso. Cook, stirring
occasionally, until espresso dissolves. Cool slightly; stir in vanilla and
chocolate extracts.

2. In a medium bowl, whisk bake mix, cocoa, pecans, baking powder, and
salt. In a large bowl, with an electric beater on medium, beat butter until
fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after
each addition. Add dry mixture one third at a time, beating just until
combined.Beat in espresso cream mixture.

3. In a clean bowl, beat egg whites until almost stiff; add sugar
substitute. Whip until stiff. In three additions, fold egg whites into
chocolate mixture, until thoroughly combined. Divide batter in prepared
pans; smooth tops. Bake 20 minutes or until cake spring backs when lightly
touched in the middle. Cool in pans on racks 5 minutes; invert onto racks
to cool completely.

4. Place one cake layer on a serving plate. Spread with 1/2 mousse filling,
leaving a 1/2-inch border. Top with remaining cake layer and mousse.
Garnish with raspberries and mint leaves.

Prep time: 30 minutes

Bake/Cook time: 20 minutes

Carbohydrates: 14.3 grams

Net Carbs: 9.9 grams

Fiber: 4.4 grams

Protein: 12.5 grams

Fat: 60.9 grams

Calories: 689

Servings: 8