Chocolate Dream Cake

Cooking note: (C=0g) indicates the carbohydrates in grams for the ingredient listed. This recipe makes 2 individual cakes of about 32 grams carbohydrates each.

Preheat the oven to 400 degrees. To prepare pans: This recipe makes two individual cakes, so you’ll need two 5-inch tartlet or spring-form pans, one for each cake. Cut a piece of parchment into a circle to fit the bottom of each pan. Place the parchment in the bottom and butter both the parchment and the sides of the pans.

To prepare batter: In the top of a double boiler over simmering water, melt the chocolate with the butter until smooth. Remove from the heat and transfer to a medium-size bowl. Whisk in the egg yolks, then the Splenda and salt. Whip the egg whites to firm peaks and transfer to top of the batter. Sift the cocoa powder over the egg whites and fold until smooth. Spoon the batter into the pans up to 1/4 inch from the top edge.

To bake cake: Place the pans on a cookie sheet for easy handling. Position on the lower rack of the oven and bake until the batter begins to rise to the top, and the center seems firm yet still moist, about 12 minutes. Remove from the oven and drop the pans slightly on the counter top to deflate the air. Allow to rest for 5 minutes to solidify.

To serve: Unmold the cakes from the pan onto the center of two plates. In a small bowl, combine the raspberries and the Grand Marnier. Artistically arrange the raspberries across the top of each cake. Whip the cream with the remaining 2 tablespoons of Splenda. Spoon a dollop atop the tarts. Sprinkle with the mint and serve.

Makes 2 individual cakes.

Per cake: 856 calories; 74 g fat (14 g saturated fat; 78 percent calories from fat); 32 g carbohydrates; 360 mg cholesterol; 152 mg sodium; 17 g protein; 11 g fiber.