This is not really an everyday dessert as it is so rich and a little bit higher in carbs, but is definitely something that will remind you how wonderful LC desserts can be on those special occasions.

12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso or 1 tablespoon instant espresso powder dissolved in 1 cup water
1/3 cup Granular Splenda
1/3 cup Xylitol
1/3 cup Truvia
8 large eggs, beaten to blend


Preheat oven to 350 °F. Line bottom of 9-inch-diameter springform pan with parchment. Place all chocolate in large bowl. Bring butter, espresso and sweeteners to boil in medium saucepan, stirring to dissolve. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.

Pour batter into prepared pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Chill cake overnight.

Recipe says it serves 20, but I can only eat a tiny slice, it is sooooo rich. I would say for a cake this big, you can get more like 40 slices and still satisfy your sweet tooth.

For a 20 slices per cake serving size:

Calories--327
Fat--30
Protein--5
Carbs--12
Fiber--2

Net Carbs--10 grams

For a 40 slices per cake serving size:

Calories--163
Fat--15
Protein--2
Carbs--6
Fiber--1

Net Carbs--5 grams

Attached Images

flourless18.jpg (34.3 KB, 19 views)

I will be making this, sounds great!

I just took it to a potluck at my work today. Not a slice left.

And no one even guessed that it was LC. It will be my new go to dessert for special occasions.

I printed it out to try, too. Looks real good!