MICROWAVE BROWNIE CAKE

MICROWAVE BROWNIE CAKE
My husband likes this dense cake after it has been refrigerated for many hours as it becomes very much denser. I like it after removing from the refrigerator and allowing it to sit at room temperature for an hour. One half cherry is 1 gram carb (optional).

2 oz unsweetened chocolate (60 g)
6 tbsp unsalted butter, melted (90 mL)
1/4 cup almond butter, page___ (50 mL)
2 eggs
1/4 cup whipping cream (50 mL)
10 SPLENDA® packets
6 tbsp powdered erythritol (90 mL)
1/4 tsp almond extract (0.5 mL)
1/3 cup whole milk powder* (75 mL)
2 tbsp ground almonds (25 mL)
2 tbsp vital wheat gluten (25 mL)
1/2 tsp baking powder (2 mL)
1/8 tsp salt (0.5 mL)
Drizzling Chocolate, page 171,
Splendid Low-Carbing, OR Chocolate Frosting (optional)

In medium bowl, pour boiling water over chocolate. Pour off water when chocolate is completely soft to the tip of a sharp paring knife. Stir in melted butter and almond butter. Set aside.

In separate medium-sized bowl, whisk eggs. Whisk in whipping cream, SPLENDA®, erythritol and almond extract. Add to chocolate mixture and whisk well. In another bowl, combine milk powder, ground almonds, vital wheat gluten, baking powder and salt. Fold dry ingredients into chocolate mixture until well combined. Scoop into greased microwaveable 6-cup (1.5 L) glass bowl. Microwave on high power about 4 minutes 30 seconds. Invert the cake and if still very moist on top, microwave another minute or more until the moisture is much less. The cake may look slightly moist on top, but that is fine.

Helpful Hints: *Skim milk powder may be used instead, however, first blend finely in a blender before using. Some health food stores already sell the very fine powdered milk, but most grocery stores only sell the coarser, granular type.

Yield: 16 small servings
1 serving
120.9 calories
3.8 g protein
10.6 g fat
3.5 g carbs