2 oz unsweetended Bakers Chocolate (2 squares)
2 TBS water
6 packets sweetener
1/2 cup heavy cream
1/2 cup unsalted softened butter
4 eggs, carefully separated
1 TBS vanilla extract
1. Boiling water in a large pot. Ice bath in another pot.
2. Float a smaller sauce pan in the boiling water and melt the chocolate and the 2 TBS water until it starts to melt.
3. Put egg yolks in a mixer on high and let run for 5 minutes, yolks will be light yellow and thick.
4. Add butter to chocolate, bit by bit, stirring constantly until you have liquid goo.
5. Once the goo is nice and liquid, add sweetener and mix in.
6. Remove pan from boiling water, put in ice bath if necessary to bring temp of choc down until it's the same as your finger.
7. Slowly add egg yolks to chocolate mix. The mix will curdle if it's still too warm.
8. Add vanilla and heavy cream, Use the hot water to warm mix slightly if it begins to thicken. Set aside.
9. Completely clean your mixer, beat egg whites until very, very stiff. Gently fold whites into liquid chocolate (use boiling water to melt the chocolate if it set up while you were whipping whites) Pour mixture into bowls, cover, chill and enjoy!!
CHEESECAKE -- 4 grams of Carbs per serving
Butter for the pan
2 pounds cream cheese, at room temperature
1 1/2 Cups Splenda (I cut this down to just over a 1/2 cup - I kept tasting until I thought it was sweet enough)
4 large eggs at room temp
Zest of 1 lemon minced (I put the whole lemon in the food processor and then added about 1/2 the mixture - just kept tasting until it tasted good)
Zest of 1 orange (again, used the method above and just tasted)
1 TBS heavy cream
1 teaspoon pure vanilla extract (I always add more)
Preheat oven to 350. Butter a 9 " spring form pan.
Using an electric mixer, beat the cream cheese well on medium speed until it is absolutely smooth. Slowly beat in the sweetener. Add the eggs one at a time and beat well after each addition. Add remaining ingredients, scrape down bowl, stir and combine.
Pour cheesecake into prepared pan and smooth top. Bake for 10 minutes. Turn heat down to 275 and bake for one hour or until the edges are lightly brown. Turn off oven.
Run a knife around the edge of pan and return to oven to cool slowly. Don't worry if center looks wiggly, it will firm up in the oven.
Cover with plastic wrap and refrigerate overnight. Run a knife around the edges again and remove sides of pan. Enjoy!!