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Message: <blockquote data-quote="SweetHeart" data-source="post: 291845" data-attributes="member: 42237">WJ you are a STAR!! Thank you so much!I can highly recommend this easy peasy recipe. It's even easier if you nuke the chocolate & butter in a microwave (at thirty second bursts, stirring well in between nukes, don't over heat) Also, it only needs half the sweetener if you use Splenda or Candarel type sweeteners. Serve with cream or Defren's icecream.I also made it subbing half the cocoa for soy flour and it was still incredible chocolatey, fudgey numminess. It has about 5g carbs per slice if I remember correctly.You can also omit the berries and glaze the cake;Melt 4 ounces or 110g dark chocolate (about 80% cocoa) and 2oz/50g butter in a small saucepan over medium low heat, stirring until smooth. Or nuke as above. Remove from heat, then stir in 1 tsp vanilla extract and 2 tbps cream and pinch of sweetener to taste. Stir until smooth and set aside to cool slightly. When coolish place your cold cake on a cooling rack and pour the glaze over the top. Leave to set. Another delicious topping is Ganache. Weigh 4oz 110g double (heavy) cream into a small saucepan along with equal measures of dark chocolate. Heat gently until melted. Do not boil.  Remove from heat and keep stirring until quite cool. You can speed this process up by placing your saucepan in cold water but be very, very careful not to get water into the pan or it's game over! When cool pour over your cold cake.These toppings will, of course, up the carb count - from 5g to 7g per slice.Ju</blockquote>

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