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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 4 ounces unsweetened
baking chocolate squares
1/2 cup butter
1/2 cup unsweetened
cocoa powder
3 large eggs
1/4 cup Splenda
30 drops Sweet 'n' Low
3 tablespoons coffee --
strong, liquer or extract

How To Prepare: Preheat oven to 325. Butter
an 8 inch cake pan. Line the
bottom of the pan with
parchment paper or wax
paper. Butter the paper.
Lightly dust pan with flour.
You can use soy flour here
or sifted bake mix. Bang out
excess dusting.

Melt chocolate squares
and butter in microwave. Mix
Cocoa, Splenda eggs and
Sweet 'n' Low. Add the
whichever you choose.
Whisk in the chocolate
mixture. Now it will have a
cookie dough type
consistency. Spread it into
the pan and bake for 35
minutes or until a tester
comes out clean. Cool in
the pan for 1 hour.

Turn out, peel off the paper
and refrigerate until cold.
Now you can make a
Grenache from sugar free
chocolate chips, or make
from 1 oz chocolate and
cream and sweetener or
you can make raspberry
sauce, or use raspberry
syrup over this. Be creative.
Serve with whipped cream
perhaps. But remember to
add the carbs for toppings.
NOTES : Counts for Sweet
'n' Low not included in
Number of Servings: 2
Carbs per serving - include all nutritional information if known: 63g carbs total
Effort (Easy, Average, Difficult): Easy

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