I really, really, really like chocolate cake. Even though I’ve tried to minimize the carbs, you should probably leave most of the cake for your guests. A small piece is enough to satisfy your cravings.
8 ounces good unsweetened chocolate
1/2 cup cream
1 teaspoon rum extract
1 teaspoon instant espresso granules
1/4 pound (1 stick) butter, at room temperature
1 1/2 cups Splenda
8 eggs, separated
1/2 teaspoon cream of tartar
Preheat oven to 350F. Grease an 8-inch cake pan or souffle dish.
In a double boiler, first melt butter and 1 cup of Splenda. Add chocolate, cream, rum, and espresso into butter until chocolate is melted. In a separate bowl, beat egg yolks until light and fluffy. Fold the chocolate mixture into egg yolks. Put in the refrigerator while preparing the other ingredients.
In another bowl, beat egg whites, remaining 1/2 cup Splenda and cream of tartar with an electric mixer until they form stiff peaks. Pour 1/4 of the egg white mixture into chocolate mixture to lighten. Then, fold the lightened chocolate mixture into the egg whites in three batches.
Pour mixture into pan and bake for 20 minutes. Serve immediately.
Note: This cake is like a souffle, and like a souffle, it needs to be served as soon as it comes out of the oven. I find that the cake works best as a party diversion. I put the cake in the oven after all the guests have arrived. It then comes out as a new diversion after all the other treats have been sampled.
Copyright SGR 2004