Sugar Free Chocolate Cake

This sugar free chocolate cake is a low carb dieter's delight. Rich and fudgy, it is made with splenda instead of sugar and uses whole wheat flour instead of all purpose or cake flour.

7 ½ ounces dark chocolate chopped

11 T unsalted butter

4 large eggs, separated

1/3 C splenda

1/3 C whole wheat pastry flour

Ganache:

6 ounces dark chocolate, chopped

3/4 C heavy cream

Melt the chocolate and butter in a double boiler. Set aside

Beat egg yoks until light and fluffy. Gradually add the splenda and continue beating until mixture is pale yellow. Fold in the melted chocolate. Sift the flour over the chocolate mixture until it disappears.

In another bowl, whisk the egg whites until soft peaks form. Gradually fold egg whites into the chocolate mixture. Pour batter into the pan and tap to remove air bubbles. Bake for 20-30 minutes at 350 degrees until a toothpick comes out clean.

Ganache:

Bring the cream to a boil in a saucepan. Remove from heat and gradually add chocolate. Stir until smooth. Let stand at room temperature and then pour it over the cooled cake and spread with a spatula.

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