Low Carb Torte

Instructions

1. Grease bottom and sides of a 10-inch spring form pan and line a sheet pan with foil; set both aside.
2. In a large heavy saucepan combine one pound of sugar free chocolate, the butter, 1 cup whipping cream and splenda.
3. Cook and stir over medium-low heat until chocolate and butter are melted; remove from heat.
4. In a large bowl whisk eggs and vanilla together.
5. Slowly stir half of the chocolate mixture into egg mixture.
6. Return egg mixture to remaining low carb chocolate mixture, stirring until combined.
7. Pour batter into prepared pan.
8. Place pan on the lined baking sheet; place on oven rack.
9. Bake in a 350 degree oven for 45 to 50 minutes or until evenly puffed and a knife inserted near center comes out clean.
10. Remove from oven and cool thoroughly on a wire rack.
11. Chill for several hours or until low carb torte is firm.
12. Use a small metal spatula or knife to loosen torte from sides of pan; remove sides of pan.
13. For the topping: In a small saucepan heat the 1 cup of whipping cream to just boiling.
14. Place 12 ounces of sugar free chocolate in a medium bowl.
15. Add hot whipping cream and stir until chocolate is melted.
16. Cool to room temperature.
17. Spread over top of the low carb dessert, allowing some to drip down the sides.
18. Cover and chill until set.
19. Let this delicious low carb torte dessert stand at room temperature for 30 minutes before slicing.
20. Enjoy!