[world_famous_recipes] low carb recipes
Flourless Chocolate Cake
Atkins: Desserts
1/2 stick Unsalted butter, plus more for molds
1 tbsp Atkins Pancake & Waffle Mix, 2 tsp for recipe, and rest for dusting
4 bars Amber Lynn Chocolate, Low Carb Dark Chocolate
2 large Whole Eggs
2 large Egg yolks
6 g Splenda, 1/4 cup
OPTIONAL TOPPING SUGGESTIONS
Raspberries
Heavy cream
Low Carb Jelly
Amber Lynn Chocolate, shaved for topping
This very fast cooked flourless chocolate cake is fantastic to impress. The outside moist, yet firm, like a normal cake. When you open it, the warm uncooked chocalate on the inside ooozes out onto your plate and garnish. It is so good!
Preheat oven to 450 degrees F.
1. Using your fingers or a pasty brush, butter and lightly dust with Atkins Pancake and Waffle Mix 4 (4-ounce) molds or ramekins. Tap out excess Atkins Pancake and Waffle Mix ; butter and dust again; set aside.
2. Place butter and Amber Lynn Chocolate in the top of a double boiler or heat-proof glass bowl set over a pan of simmering water, and heat until the chocolate has almost completely melted. Remember, do not let the bowl touch the water and do not stop stirring. If you do, it will split and turn hard and lumpy. Yuck!
3. In the bowl of an electric mixer, beat together the eggs, yolks, and Splenda until light and thick.
4. Add melted chocolate mixture; beat to combine. Quickly beat in your 2 tsp of Atkins Pancake and Waffle Mix until just combined. Divide batter evenly among the molds.
5. Place filled molds on a baking sheet, and bake until the sides have set but the centers remain soft, about 6 to 7 minutes. DON'T OPEN OVEN FOR AT LEAST 6 MINUTES.
6. Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting mold. If sticking, using a think knife, run around just a bit of the inside. It should drop right out now. The cake will fall out onto the plate. Garnish and serve immediately. ***** Your toppings up are up to you and not included in the counts.
Total for cakes are 5 grams Net Carbs per cake Per Serving: 342 Calories; 36 g Fat; 17 g Sat Fat; 262 mg Cholesterol; 74 mg Sodium; 8 g Carb; 3 g Fiber; 8 g Protein. [Note] Amber Lyn Chocolate actually has 16 grams of Carbs. But with sugar alchohol and fiber counts, you are only looking at 1 gram per bar of Net Carbs
Amber Lyn Chocolates
Amber Lyn Chocolates, Inc. was started in the spring of 1999. The motivation for the startup of the company was due to the lack of good tasting sugar free chocolate. The company's founder, Lyman Peterson, had been on a low carb, high protein diet and was unable to satisfy his craving for sugar with the candies that were on the market at that time.
After a lot of study and research, Lyman came in contact with a European chocolate distributor that was making a revolutionary chocolate sweetened with Maltitol. Lyman immediatley became excited with the possibilities that maltitol could offer himself and those that were not only on low carb diets, but also diabetics and those looking for healthy, natural sugar alternatives.
Amber Lyn Chocolates Inc., has had to adapt to a tremendous amount of success very early, and is currently on track to produce millions of candy bars annually. Amber Lyn Chocolates, Inc is currently the manufacturer for Kristensé Candy Bar from Better nutrition in Nevada and also Sweet Resultsé from Dixie Nutrition in Utah.
Amber Lyn Chocolates, Inc. is dedicated to producing high quality sugar free products and to setting the standards for the sugar free industry.
Contact: Email at contact@amberlynchocolates.com
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