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Obesity Discussion · 07-22-07, 08:15 AM

"ENDULGENT" CHOCOLATE CAKE

Servings: 8
Prep time: 0:25:00
Bake/Cook time: 0:35:00

Calories: 308
Fat: 26 grams
Protein: 9 grams
Carbohydrates: 3 grams
Fiber: 1 grams
Net Carbs: 2 grams
8 Atkins Endulge® Chocolate Candy Bars, coarsely
chopped
1/2 cup plus 2 tablespoons unsalted butter
1 teaspoon instant decaffeinated espresso powder
1 tablespoon hot water
1 teaspoon vanilla extract
1/4 teaspoon salt
4 large eggs, at room temperature
whipped cream for garnish (optional)
1. Preheat oven to 325F. Grease an 8" round baking pan
and line with parchment paper. Set aside.
2. Melt chocolate and butter in a double boiler. Remove
from heat and transfer to a large bowl. In a small cup,
mix espresso powder, water, vanilla and salt; stir into
chocolate. Set mixture aside to cool.
3. With an electric mixer on medium-high speed, beat eggs
until they fall in thick ribbons when beater is lifted, about
6 minutes. In three additions, fold eggs into the
chocolate mixture. Pour batter into prepared pan and
smooth top.
4. Bake 30 to 35 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.
Its hard to believe this rich tasting dessert is low carb. A handful
of raspberries makes a lovely addition.

07-22-07, 08:15 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,631 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - "Endulgent" Chocolate Cake "ENDULGENT" CHOCOLATE CAKE Servings: 8 Prep time: 0:25:00 Bake/Cook time: 0:35:00 Calories: 308 Fat: 26 grams Protein: 9 grams Carbohydrates: 3 grams Fiber: 1 grams Net Carbs: 2 grams 8 Atkins Endulge® Chocolate Candy Bars, coarsely chopped 1/2 cup plus 2 tablespoons unsalted butter 1 teaspoon instant decaffeinated espresso powder 1 tablespoon hot water 1 teaspoon vanilla extract 1/4 teaspoon salt 4 large eggs, at room temperature whipped cream for garnish (optional) 1. Preheat oven to 325F. Grease an 8" round baking pan and line with parchment paper. Set aside. 2. Melt chocolate and butter in a double boiler. Remove from heat and transfer to a large bowl. In a small cup, mix espresso powder, water, vanilla and salt; stir into chocolate. Set mixture aside to cool. 3. With an electric mixer on medium-high speed, beat eggs until they fall in thick ribbons when beater is lifted, about 6 minutes. In three additions, fold eggs into the chocolate mixture. Pour batter into prepared pan and smooth top. 4. Bake 30 to 35 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. Its hard to believe this rich tasting dessert is low carb. A handful of raspberries makes a lovely addition. Atkins - "Endulgent" Chocolate Cake Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________