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I have received PMs from members asking for more chocolate recipes if I have any, and here they are, suitable for treats as well as special occasions, the festive season, use as gifts and guiltfree 
Please note I tend to use Splenda or Zsweet in all my recipes, I find they give best results.
I made this cake today, took it to work with me, a success for sure. So here is the recipe as promised:
Ingredients:
4 eggs
200g cream cheese/Philadelphia
100g butter
100g dark chocolate (70%)
Flaked almonds or any nuts
(1 tsp vanilla flavoring)
Preheat the oven to 200 degrees.
Grease a springform with a little butter.
Melt butter, break chocolate into pieces and stir until melted, dont overheat or else you get a grainy mixture. Beat eggs until fluffy, add the cream cheese, a little at a time, beating well after each addition.
Using a spatula stir in the chocolate butter mix, stir well.
Pour batter into springform tin and sprinkle with nuts. Bake on the middle shelf for 15 - 20 minutes.
Super good to eaten warm with whipped cream however boss just polished off another slice cold as we speak and still enjoyed it.
http://www.lchfrecept.com/ShowRecepy.aspx?ID=1267
-----------------------------------------------------------------
Budapest Roulade (Roll)
ingredients:
6 egg whites
3 tablespoons Splenda or similar
0.5 cup coconut flour
1 cup hazelnut flour (very finely ground so they resemble flour)
1 cup finely chopped hazelnuts
filling
2.5 cups whipped cream
2-3 cups raspberries or other berries, can be frozen, but drain off excess liquid
Garnish little melted dark chocolate
Preheat the oven to 175 degrees.
Whip the egg whites and Splenda until very stiff.
Mix coconut flour, the chopped nuts and hazelnut flour. Gently fold the egg white into the dry mix..
Spread the batter on a lined swiss roll tin. Bake in middle of oven for about 15 min.
Turn out onto a new sheet of baking parchment. Remove the paper from the top of the cake and let it cool.
Whip the cream, mix with fresh or semi-thawed frozen raspberries, add a little Splenda if its too tart for you and spread over cake. Roll up like a Swiss roll, gently. Garnish with drizzle a little melted chocolate over the cake.
A tip:
Cover the cake with a damp tea towel and then roll up everything (towels included) quickly and let it all cool down, when completely cool unroll, spread on filling and then using the baking parchment underneath the cake carefully roll up into a Swiss roll.
By using this damp tea towel the cake wont crack quite as much.
Here is the picture for you
http://www.lchfrecept.com/ShowRecepy.aspx?ID=1155
----------------------------------------------------------------------------------------
Caprese - Chocolate Chocolate cake from Capri
ingredients:
200 g blanched and peeled almonds
200 g dark chocolate
200 g butter
1 cup Splenda or sweetener of your choice, suitable for baking
25 g (about 4 tablespoons) cocoa
5 eggs
ev 1 tablespoon rum or a few drops of peppermint oil
To serve:
whipped cream, flavoured with your favourite whisky or rum or whatever you like or you could use chantilly cream = whipped cream with vanilla, whipped cream with berries, anything you like
Chop the almonds finely. Melt chocolate and butter in a bowl over a pan of simmering water. Add sweetener and sift cocoa, stirring occasionally. Add the almonds and then one egg at a time, and rum if using. Whisk constantly or use your electric mixer.
Pour batter into a greased springform tin, 25cm in diameter.
Bake in oven at 150 degrees for 50-60 minutes, depending on how "sticky" you want it. It will still be a little soft inside when you remove it.
And voila, you have a good cake without flour and sugar!
Here is the picture:
http://www.lchfrecept.com/ShowRecepy.aspx?ID=373
------------------------------------------------------------------------------------------------
Chocolate Balls
Ingredients:
100g butter, softened, unsalted
3 / 4 cup sweetener, Splenda or Zsweet ia good
3 tablespoons cocoa
3 cup hazelnuts
desiccated coconut
Chop the hazelnuts, I do this in a food processor, then add in all ingredients except the coconut, mix thoroughly. Shape into balls, roll in the desiccated coconut, place in the fridge for a while till set.
For a special occasion I bake a chocolate cake, then decorate it with whipped cream and chocolate balls.
Never had any complaints from anyone yet, all good ingredients that wont upset your bg levels.
The photo:
http://www.lchfrecept.com/ShowRecepy.aspx?ID=887
----------------------------------------------------------------------------------------
Coffee Chocolate Balls - makes 15 - 20 pieces
Ingredients:
100g butter
150g hazelnuts (coarsely ground)
desiccated Coconut 150g (+ 50g for garnish)
1 / 2 teaspoon vanilla powder/flavour/essence
50 g 70% dark chocolate, or equivalent.
2 tablespoons Whipping cream
1.5 tbsp cold strong coffee
Measure out ingredients and add the butter, ground hazelnuts, coconut and vanilla in a bowl.
Melt the chocolate (place in a suitable container, and microwave, but be careful dont over do it) Mix the melted chocolate with whipped cream and coffee until smooth.
Have a dish ready with the 50g desiccated coconut to roll the chocolate balls in.
Now mix all the ingredients together, it will be quite a sticky mixture, but you should be able to roll it into balls, you get around 15 to 20 out of this mixture, then roll them into the desiccated coconut, place in the fridge for a couple of hours.
Best served directly from the fridge.
Picture:
http://www.lchfrecept.com/ShowRecepy.aspx?ID=1016
-----------------------------------------------------------------------------------------------
Almond Chocolate squares
Ingredients:
1 cup whipping cream
50 g dark chocolate, Lindt Madagascar is good if you can get this
25 g butter
1 teaspoon vanilla
3 cups almond flour
desiccated coconut
Heat the cream, add chocolate and stir until it is melted, add butter and stir until you have a truffle texture.
Add the vanilla and stir in the almond flour, you may need a bit more almond flour if the mixture is still too soft, you need to be able to shape it into squares. Dip the squares into the coconut flakes.Keep in the fridge.
The photo
http://www.lchfrecept.com/ShowRecepy.aspx?ID=1126
--------------------------------------------------------------------------------------------------
Chocolate cake with nut meringue
Ingredients:
6 egg whites
3 tablespoons sweetener
1 cup finely chopped hazelnuts
Chocolate Cream:
1.5 dl cream
3 egg yolks
3 tpsp sweetener
6 squares of 90% chocolate if your chocolate comes in small squares then use double
150g very soft butter
2 cups whipped cream and a little grated raw for garnish
Beat eggs, add cream and sweetener and place into a saucepan, simmer until thickened. Do not boil and remove from the heat as soon as it is thick.
Break the chocolate into small pieces and whisk one bit at a time int the cream mixture.
Then whisk the butter into the chocolate cream. Allow to cool at room temp. It hould be spreadable, if it is too runny chill until it is spreadable.
Make the Meringue: Beat whites until frothy, add the sweetener and whisk for a further 5 minutes. Gently fold the chopped nuts into the mixture.
Draw 2 circles on parchment paper about 24 cm in diameter.
Spread the meringue mixture onto the circles and bake at 150 degrees for 30 minutes. Let them cool on a rack.
Spread chocolate cream on to one meringue place the other meriingue on top.
Whip the cream and spread over the top, and with some grated chocolate. Can be served with or without berries.
Use the leftover yolks for an omelette.
The photo:
http://www.lchfrecept.com/ShowRecepy.aspx?ID=1200
--------------------------------------------------------------------------------------------------
Lemon and chocolate pie
Ingredients:
100 g dark chocolate 70%
50 g butter
1 egg yolk
2 cups chopped almonds
1 cup chopped pistachios
Filling
400 g cream cheese
2 eggs + 1 egg white
3 tablespoons sweetener
Grated rind and juice of one lemon
Melt the butter first, add the pieces of chocolate and stir until melted, do not overheat, or the mixture will go grainy. Stir in the egg yolk, then mix in the ground almonds and pistachios.
Pour into a 22-24 cm springform tin.
Stir together ingredients for the filling and mix thoroughly, spread it on top of the nutty mixture.
Bake at 175C for about 25-30 min.
Serve the cake at room temperature with a little whipped cream.
Photo:
http://www.lchfrecept.com/ShowRecepy.aspx?ID=1250
---------------------------------------------------------------------------------------------------------
Variety of coconut/chocolate balls
Ingredients:
2 cups desiccated coconut
2 1 / 4 cup quark
1 tablespoon cream
1 tablespoon butter (softened)
1 tsp sweetener or more, taste the mixture!
1 pinch sea salt flakes
Roll the balls in a mix of
dark chocolate (70%), gently melted in the microwave
or
desiccated coconut
or
cocoa powder and cinnamon
or
sesame seeds
or
chopped nuts
Mix all the ingredients in a bowl. The coconut batter will be fairly solid but a bit sticky.
Therefore, leave the mixture in refrigerator for several hours, it will thicken
Now it will be easy to shape dough into small balls about 25 pieces or more. Roll the balls in any of the suggested coatings.
Photo:
http://www.lchfrecept.com/ShowRecepy.aspx?ID=554
PS: If you do lots of baking its worth making your own vanilla sugar, buy a whole vanilla pod, slit it open, fill a jar with Zsweet, poke the vanilla pod into the middle, place lid tightly on the jar and leave to infuse.
------------------------------------------------------------------------------------------
Iced chocolate
You will need:
100 g of coconut oil
1 cup (30g) desiccated coconut
1 tablespoon cocoa
1 tablespoon vanilla sugar
30 Confectionary foil cups or similar
Melt the coconut, add the remaining ingredients and stir. Divide mixture between 30 foil cups.. Garnish with a little coconut.
Chill in the fridge or freezer until set and dont eat them all at once. I place mine in the freezer, these little chocs will melt slowly on your tongue, very decadent, tiny amount of carbs.
Here is a link so you can see what they look like
http://veglchf.wordpress.com/2008/03/19/ischoklad/
-------------------------------------------------------------------------------
These have proved to be very popular with family and friends
Almost Bounty Bars
Ingredients:
100ml Zsweet or sweetener of your choice (taste the mixture)
50 g coconut oil
100ml double cream
100ml coconut milk (preferably organic coconut milk from Blue Dragon because of the low carbohydrate value)
200 g desiccated coconut
100 g of chocolate with high cocoa content (> 70%) Lidl's is good for this
Carefully, in a saucepan, melt coconut and sweetener..
Add the coconut milk, cream, grated coconut and let it simmer.
Stir well and leave in the fridge for about an hour.
Shape the mixture into 12-14 square-like pieces.
Put the pieces in the freezer and leave for one hour.
Carefully melt the chocolate in the microwave.
Dip the coconut bars in the melted chocolate.
Place in the freezer to cool, then store in the fridge.
Nutritional breakdown and what they look like is here:
http://www.lchfrecept.com/ShowRecepy.aspx?ID=524
Please note I tend to use Splenda or Zsweet in all my recipes, I find they give best results.
I made this cake today, took it to work with me, a success for sure. So here is the recipe as promised:
Ingredients:
4 eggs
200g cream cheese/Philadelphia
100g butter
100g dark chocolate (70%)
Flaked almonds or any nuts
(1 tsp vanilla flavoring)
Preheat the oven to 200 degrees.
Grease a springform with a little butter.
Melt butter, break chocolate into pieces and stir until melted, dont overheat or else you get a grainy mixture. Beat eggs until fluffy, add the cream cheese, a little at a time, beating well after each addition.
Using a spatula stir in the chocolate butter mix, stir well.
Pour batter into springform tin and sprinkle with nuts. Bake on the middle shelf for 15 - 20 minutes.
Super good to eaten warm with whipped cream however boss just polished off another slice cold as we speak and still enjoyed it.
http://www.lchfrecept.com/ShowRecepy.aspx?ID=1267
-----------------------------------------------------------------
Budapest Roulade (Roll)
ingredients:
6 egg whites
3 tablespoons Splenda or similar
0.5 cup coconut flour
1 cup hazelnut flour (very finely ground so they resemble flour)
1 cup finely chopped hazelnuts
filling
2.5 cups whipped cream
2-3 cups raspberries or other berries, can be frozen, but drain off excess liquid
Garnish little melted dark chocolate
Preheat the oven to 175 degrees.
Whip the egg whites and Splenda until very stiff.
Mix coconut flour, the chopped nuts and hazelnut flour. Gently fold the egg white into the dry mix..
Spread the batter on a lined swiss roll tin. Bake in middle of oven for about 15 min.
Turn out onto a new sheet of baking parchment. Remove the paper from the top of the cake and let it cool.
Whip the cream, mix with fresh or semi-thawed frozen raspberries, add a little Splenda if its too tart for you and spread over cake. Roll up like a Swiss roll, gently. Garnish with drizzle a little melted chocolate over the cake.
A tip:
Cover the cake with a damp tea towel and then roll up everything (towels included) quickly and let it all cool down, when completely cool unroll, spread on filling and then using the baking parchment underneath the cake carefully roll up into a Swiss roll.
By using this damp tea towel the cake wont crack quite as much.
Here is the picture for you
http://www.lchfrecept.com/ShowRecepy.aspx?ID=1155
----------------------------------------------------------------------------------------
Caprese - Chocolate Chocolate cake from Capri
ingredients:
200 g blanched and peeled almonds
200 g dark chocolate
200 g butter
1 cup Splenda or sweetener of your choice, suitable for baking
25 g (about 4 tablespoons) cocoa
5 eggs
ev 1 tablespoon rum or a few drops of peppermint oil
To serve:
whipped cream, flavoured with your favourite whisky or rum or whatever you like or you could use chantilly cream = whipped cream with vanilla, whipped cream with berries, anything you like
Chop the almonds finely. Melt chocolate and butter in a bowl over a pan of simmering water. Add sweetener and sift cocoa, stirring occasionally. Add the almonds and then one egg at a time, and rum if using. Whisk constantly or use your electric mixer.
Pour batter into a greased springform tin, 25cm in diameter.
Bake in oven at 150 degrees for 50-60 minutes, depending on how "sticky" you want it. It will still be a little soft inside when you remove it.
And voila, you have a good cake without flour and sugar!
Here is the picture:
http://www.lchfrecept.com/ShowRecepy.aspx?ID=373
------------------------------------------------------------------------------------------------
Chocolate Balls
Ingredients:
100g butter, softened, unsalted
3 / 4 cup sweetener, Splenda or Zsweet ia good
3 tablespoons cocoa
3 cup hazelnuts
desiccated coconut
Chop the hazelnuts, I do this in a food processor, then add in all ingredients except the coconut, mix thoroughly. Shape into balls, roll in the desiccated coconut, place in the fridge for a while till set.
For a special occasion I bake a chocolate cake, then decorate it with whipped cream and chocolate balls.
Never had any complaints from anyone yet, all good ingredients that wont upset your bg levels.
The photo:
http://www.lchfrecept.com/ShowRecepy.aspx?ID=887
----------------------------------------------------------------------------------------
Coffee Chocolate Balls - makes 15 - 20 pieces
Ingredients:
100g butter
150g hazelnuts (coarsely ground)
desiccated Coconut 150g (+ 50g for garnish)
1 / 2 teaspoon vanilla powder/flavour/essence
50 g 70% dark chocolate, or equivalent.
2 tablespoons Whipping cream
1.5 tbsp cold strong coffee
Measure out ingredients and add the butter, ground hazelnuts, coconut and vanilla in a bowl.
Melt the chocolate (place in a suitable container, and microwave, but be careful dont over do it) Mix the melted chocolate with whipped cream and coffee until smooth.
Have a dish ready with the 50g desiccated coconut to roll the chocolate balls in.
Now mix all the ingredients together, it will be quite a sticky mixture, but you should be able to roll it into balls, you get around 15 to 20 out of this mixture, then roll them into the desiccated coconut, place in the fridge for a couple of hours.
Best served directly from the fridge.
Picture:
http://www.lchfrecept.com/ShowRecepy.aspx?ID=1016
-----------------------------------------------------------------------------------------------
Almond Chocolate squares
Ingredients:
1 cup whipping cream
50 g dark chocolate, Lindt Madagascar is good if you can get this
25 g butter
1 teaspoon vanilla
3 cups almond flour
desiccated coconut
Heat the cream, add chocolate and stir until it is melted, add butter and stir until you have a truffle texture.
Add the vanilla and stir in the almond flour, you may need a bit more almond flour if the mixture is still too soft, you need to be able to shape it into squares. Dip the squares into the coconut flakes.Keep in the fridge.
The photo
http://www.lchfrecept.com/ShowRecepy.aspx?ID=1126
--------------------------------------------------------------------------------------------------
Chocolate cake with nut meringue
Ingredients:
6 egg whites
3 tablespoons sweetener
1 cup finely chopped hazelnuts
Chocolate Cream:
1.5 dl cream
3 egg yolks
3 tpsp sweetener
6 squares of 90% chocolate if your chocolate comes in small squares then use double
150g very soft butter
2 cups whipped cream and a little grated raw for garnish
Beat eggs, add cream and sweetener and place into a saucepan, simmer until thickened. Do not boil and remove from the heat as soon as it is thick.
Break the chocolate into small pieces and whisk one bit at a time int the cream mixture.
Then whisk the butter into the chocolate cream. Allow to cool at room temp. It hould be spreadable, if it is too runny chill until it is spreadable.
Make the Meringue: Beat whites until frothy, add the sweetener and whisk for a further 5 minutes. Gently fold the chopped nuts into the mixture.
Draw 2 circles on parchment paper about 24 cm in diameter.
Spread the meringue mixture onto the circles and bake at 150 degrees for 30 minutes. Let them cool on a rack.
Spread chocolate cream on to one meringue place the other meriingue on top.
Whip the cream and spread over the top, and with some grated chocolate. Can be served with or without berries.
Use the leftover yolks for an omelette.
The photo:
http://www.lchfrecept.com/ShowRecepy.aspx?ID=1200
--------------------------------------------------------------------------------------------------
Lemon and chocolate pie
Ingredients:
100 g dark chocolate 70%
50 g butter
1 egg yolk
2 cups chopped almonds
1 cup chopped pistachios
Filling
400 g cream cheese
2 eggs + 1 egg white
3 tablespoons sweetener
Grated rind and juice of one lemon
Melt the butter first, add the pieces of chocolate and stir until melted, do not overheat, or the mixture will go grainy. Stir in the egg yolk, then mix in the ground almonds and pistachios.
Pour into a 22-24 cm springform tin.
Stir together ingredients for the filling and mix thoroughly, spread it on top of the nutty mixture.
Bake at 175C for about 25-30 min.
Serve the cake at room temperature with a little whipped cream.
Photo:
http://www.lchfrecept.com/ShowRecepy.aspx?ID=1250
---------------------------------------------------------------------------------------------------------
Variety of coconut/chocolate balls
Ingredients:
2 cups desiccated coconut
2 1 / 4 cup quark
1 tablespoon cream
1 tablespoon butter (softened)
1 tsp sweetener or more, taste the mixture!
1 pinch sea salt flakes
Roll the balls in a mix of
dark chocolate (70%), gently melted in the microwave
or
desiccated coconut
or
cocoa powder and cinnamon
or
sesame seeds
or
chopped nuts
Mix all the ingredients in a bowl. The coconut batter will be fairly solid but a bit sticky.
Therefore, leave the mixture in refrigerator for several hours, it will thicken
Now it will be easy to shape dough into small balls about 25 pieces or more. Roll the balls in any of the suggested coatings.
Photo:
http://www.lchfrecept.com/ShowRecepy.aspx?ID=554
PS: If you do lots of baking its worth making your own vanilla sugar, buy a whole vanilla pod, slit it open, fill a jar with Zsweet, poke the vanilla pod into the middle, place lid tightly on the jar and leave to infuse.
------------------------------------------------------------------------------------------
Iced chocolate
You will need:
100 g of coconut oil
1 cup (30g) desiccated coconut
1 tablespoon cocoa
1 tablespoon vanilla sugar
30 Confectionary foil cups or similar
Melt the coconut, add the remaining ingredients and stir. Divide mixture between 30 foil cups.. Garnish with a little coconut.
Chill in the fridge or freezer until set and dont eat them all at once. I place mine in the freezer, these little chocs will melt slowly on your tongue, very decadent, tiny amount of carbs.
Here is a link so you can see what they look like
http://veglchf.wordpress.com/2008/03/19/ischoklad/
-------------------------------------------------------------------------------
These have proved to be very popular with family and friends
Almost Bounty Bars
Ingredients:
100ml Zsweet or sweetener of your choice (taste the mixture)
50 g coconut oil
100ml double cream
100ml coconut milk (preferably organic coconut milk from Blue Dragon because of the low carbohydrate value)
200 g desiccated coconut
100 g of chocolate with high cocoa content (> 70%) Lidl's is good for this
Carefully, in a saucepan, melt coconut and sweetener..
Add the coconut milk, cream, grated coconut and let it simmer.
Stir well and leave in the fridge for about an hour.
Shape the mixture into 12-14 square-like pieces.
Put the pieces in the freezer and leave for one hour.
Carefully melt the chocolate in the microwave.
Dip the coconut bars in the melted chocolate.
Place in the freezer to cool, then store in the fridge.
Nutritional breakdown and what they look like is here:
http://www.lchfrecept.com/ShowRecepy.aspx?ID=524
