6 tbsp unsalted butter, melted (90 mL)
1/4 cup almond butter, page___ (50 mL)
1/4 cup whipping cream (50 mL)
10 SPLENDA® packets, OR stevia, if you prefer or liquid sweetener (to lower carbs)
6 tbsp powdered erythritol (90 mL)
1/4 tsp almond extract (0.5 mL)
1/3 cup whole milk powder* (75 mL)
2 tbsp ground almonds (25 mL)
2 tbsp vital wheat gluten (30 mL), OR 1 tbsp (15 mL) coconut flour - for gluten-free,
OR 2 tbsp Gluten-Free Bake Mix 2 (30 mL)
1/2 tsp baking powder (2 mL)
1/8 tsp salt (0.5 mL)
Drizzling Chocolate, page 171,
Splendid Low-Carbing, OR Chocolate Frosting - click for recipe
In medium bowl, pour boiling water over chocolate. Pour off water when chocolate is completely soft to the tip of a sharp paring knife. Stir in melted butter and almond butter. Set aside.
In separate medium-sized bowl, whisk eggs. Whisk in whipping cream, SPLENDA®, erythritol and almond extract. Add to chocolate mixture and whisk well. In another bowl, combine milk powder, ground almonds, vital wheat gluten, OR coconut flour, baking powder and salt. Fold dry ingredients into chocolate mixture until well combined. Scoop into greased microwaveable 4-cup (1 L) glass bowl. Microwave on high power about 4 minutes 30 seconds. Invert the cake and if still very moist on top, microwave another minute or more until the moisture is much less. The cake may look slightly moist on top, but that is fine.
Helpful Hints: *Skim milk powder may be used instead, however, first blend finely in a blender before using. Some health food stores already sell the very fine powdered milk, but most grocery stores only sell the coarser, granular type.
Yield: 16 small servings - rich and dense
3.8 g protein
10.6 g fat
3.5 g carbs