I have however succeeded on a few fronts: Chocolate chip cookies, Tiramisu, Truffles, and Flourless Chocolate Cake. The last of which I simply have to tell you about. The recipe I used was Paula Deen's, from her "Chocolate Celebration" edition.
So lets get baking.
Preheat your oven to 325 degrees.
Take out your 9-inch springform pan, and pull it apart. Place some parchment paper over the bottom and snap it back into place. Generously spray pan and paper with cooking spray. I would suggest buying the better, more expensive version of the pan . . . I will show you why in a few pictures.
I particularly like my cutting job in this photo . . . lol.
Separate 6 eggs, put the whites in the bowl of your mixer, and the centers in a small mixing bowl. Set aside.
Next take 8 oz of semisweet chocolate bits, and 4 oz of dark chocolate bits (or broken bars of the same. This recipe is all about the chocolate so if you have a favorite brand, use it. It will only enhance the recipe. I used Hershey's bits) and put them in a microwave safe bowl. Add two (count them TWO!) sticks of butter to the chocolate and microwave in 30 second intervals until completely melted and smooth. I suggest cutting the butter into pads, instead of leaving it in whole sticks. It makes it melt more evenly. And when you are done you have this glorious bowl of chocolate and butter . . . .
And if you are like me, you honestly contemplate forgetting about the recipe and diving in with a spoon. But then you remember its low-carb, moderation driven....right. Moving on . . .
Whisk in 1 1/4 cup of sugar to the chocolate. Once that's mixed completely, add in each egg yolk, one a time, whisking in between each addition. Set aside momentarily.
Using the whisk attachment, set your mixer on high and whisk the yolks until stiff peaks form.
Can you believe that is just egg whites?? Wow.
Anyway, take these egg whites, and fold it in the chocolate mixture until completely combined. Mmmm . . . pour the gorgeous, chocolaty goodness into your already ready pan.
And this would be why you should buy the expensive pan. I have a very old, very inexpensive version and as you can see in the upper right hand corner of my photo, about 1/4 cup of the liquid fell out when the already snapped in place pan caved under the pressure. I cried . . . well, almost. :)
Bake this for an hour.
Then cool it on the counter for an hour. During this time it will fall, all the way . . . and you will totally be tempted to eat it . . . but don't. Put it in the refrigerator for AT LEAST four hours before removing it from the springform pan. Trust me, it is completely worth the wait.
Then eat it in all its gloriousness. I did not get a picture of the end product . . . due to a small accident I refer to as my three-year-old. :) However, I'll include a link to a favorite person of mine, Bakerella, whose end result looked simply glorious. And is how its supposed to look. But no matter how it looks, the taste is what sells you. So chocolatly, you can really only eat a small piece.
And this is where the low-carb portion comes in. Its such intense chocolate, you are able to have a smaller piece. So if you cut it in twelve pieces it is 2 carb choices, or 30 grams of carb. If you cut it in 16 pieces, its 1 1/2 carb choices (and still feels like you had a terribly bad for you dessert). For those of you with diabetes, you understand this is really low on the diabetes scale . . . which is fantastic!! :)
So get out your pans, your chocolate and your patience, and make a dessert that your entire family will love! Then share it with all your low-carb eating friends!
HAPPY BAKING!! :)
Preparation Time: 30 minutes
Cooking Time: 1 hour
Inactive Time: 5 hours
Total Time: 6 hours and 30 minutes