Sugar Free, Gluten Free Chocolate Cake and Berry Compote

90% Cocoa Supreme Dark Lindt Chocolate - 6 oz.
Butter, salted, 3 Tbsp
Almond Butter, 3 Tbsp
Cage Free, Organic Eggs, 3
Splenda No Calorie Sweetener, 2 Tbsp
Pure Vanilla Extract, 2 tsp

Berry Compote
1 cup frozen berries, defrosted
.5 cup fresh berries
1/4 cup water
1 T. Splenda

This is a rich dessert so small portions are just fine. Lower the carbs further by eliminating the compote.

Cake: Melt chocolate, butter and almond butter in microwave. Let cool. Separate the eggs and place the yolks in a bowl. Add 3 T. Splenda and beat until a light, pale yellow color, about 6 minutes. Slowly pour in the melted chocolate mixture and mix until combined. In a clean bowl, add the egg whites. Beat until frothy. Slowly pour in 3 T Splenda and beat until soft peaks form. Fold the whites into the chocolate egg mixture. Carefully fold until combined. Spray 5 ramekins with oil spray. Pour batter into the molds. Bake in a 325 degree oven for 12 minutes. Let cool .
Compote: In a blender, place the frozen berries, water and Splenda ingredients and mix until smooth. Strain if desired. Add the fresh berries and spoon over the cooled cake before serving.

Serving Size: makes 8 servings in small ramekins

Number of Servings: 8

Recipe submitted by SparkPeople user DIEDRE@COX.NET.