Ingredients for 4 persons: 8.8 oz. unsweetened Chocolove baking chocolate (33.3 ECC), 1 tablespoon heavy whipping cream (0.4 ECC), 1 tablespoon water, 1 cup shelled crushed walnut halves (7 ECC), 1/2 cup butter, liquid Spenda equivalent to 3.5 oz. sugar, 1 teaspoon vanilla extract (0.5 ECC).
Preparation: 20 minutes. Resting time: 12 hours.
Preparation: Melt the butter with the cream and water in a bowl over a pan of simmering water. When the chocolate softens, stir it to get a very smooth consistency. Remove the chocolate from over the pan. Add the butter and the Spenda and mix. Add the walnuts and stir until the dough gets very homogeneous. Pour the mixture into a dish layered with aluminum paper. Even the top of the cake and refrigerate it for at least 12 hours. Turn out the cake of the dish and cut in small squares as in the picture.
Total ECC: 41.2; per person: 10.3 ECC.