Dinner

Sugar Free, Gluten Free Chocolate Cake and Berry Compote is for Dessert, Dinner.

Sugar Free, Gluten Free Chocolate Cake and Berry Compote takes 10 minutes to prepare.

Sugar Free, Gluten Free Chocolate Cake and Berry Compote takes 12 minutes to cook.

Sugar Free, Gluten Free Chocolate Cake and Berry Compote makes 8 servings.

The ingredients for Sugar Free, Gluten Free Chocolate Cake and Berry Compote are:

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

Here is how you make Sugar Free, Gluten Free Chocolate Cake and Berry 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: 8Recipe submitted by SparkPeople user DIEDRE@COX.NET.

The nutritional information for Sugar Free, Gluten Free Chocolate Cake and Berry Compote is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 165.7

• Total Fat: 14.3 g
• Cholesterol: 103.3 mg
• Sodium: 62.9 mg
• Total Carbs: 8.4 g
• Dietary Fiber: 2.8 g
• Protein: 4.4 g

The dietary needs meet for Sugar Free, Gluten Free Chocolate Cake and Berry Compote is Low Carb