[beezdotcom]

You can also make no carb whipped cream topping by beating whipping cream and sugar substitute until thick and creamy.

You know, it's statements like this that get me all frustrated. There's all these low-carb things that are WICKED easy to make - but we still gotta MAKE them. Meanwhile, the low-fat zombies can go out and buy hoards of stuff already in final form.

Granted, it's getting better - but we're still an underserved market...

[carlo3b]

You know, it's statements like this that get me all frustrated.

LowCarb Fudgy Chocolate Cake

Yes, it's flourless.. :)

• 1/2 cup water
• 1/4 teaspoon salt
• 1 cup Splenda
• 8 ounces unsweetened chocolate
• 1 cup unsalted butter
• 6 eggs
• boiling water


Preheat oven to 300°F. Grease one 10 inch round cake pan and set aside.

1) Using a small saucepan over medium heat, combine the water, salt and Splenda. Stir until completely dissolved, set aside.
2) Choosing the top half of a double boiler or in microwave, melt the chocolate.
3) Pour the chocolate into the bowl of an electric mixer.
4) Cut the butter into pieces and beat the butter into the chocolate, one piece at a time. Beat in the sweetened water.
5) Slowly beat in the eggs, doing one at a time. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300°F for 45 minutes.
NOTE: The center will still look wet. Chill cake overnight in the pan.
To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Serves 10, at about 4 grams per serving, after fiber reduction.