Any WL Friendly SF Flourless Chocolate Cake Recipes?

Don't know if any exist but I've been having a craving for chocolate something or other!

I tried the almond flour pound cake and added 2 tbsp of cocoa powder to the mix.
while warm I sprinkled 1/2 bag of hersheys sf choc chips on top.  left it in the oven for about 5 minutes. then spread the chocolate like a thin coat of icing.  delicious!

Eggface has good looking microwave cakes that she has recipes for on her blog.  I haven't tried any though.  I think she uses a multigrain pancake mix so it does have carbs but at least they are good ones.

I found this one on Recipe Zaar, haven't tried it yet but it sounds good.  I plan to replace the sugar with Splenda, read that it will work fine.

Ingredients

•  

Cake

• 8 tablespoons unsalted butter
• 8 ounces semisweet chocolate
• 5 large eggs, room temp, separated
• 3/4 cup sugar
• 2 teaspoons vanilla
• 1/2 teaspoon salt

Icing

• 8 ounces semisweet chocolate
• 1/2 cup cream

Topping

• raspberries
• whipped cream

Directions

1. 1

   Preheat oven to 350.

2. 2

   Grease 9" springform pan with 1 tablespoons of butter, dust with flour.

3. 3

   In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat Use mixer to beat yolks together with sugar and vanilla.

4. 4

   Beat whites and salt together until stiff.

5. 5

   Fold chocolate mixture into yolk mixture a little at a time.

6. 6

   Fold in egg whites.

7. 7

   Pour into springform pan.

8. 8

   Bake 40 minutes until spongy.

9. 9

   Remove from oven, remove springform, cool completely.

10. 10

    When cake is cool, prepare icing.

11. 11

    Mix together chocolate and cream over double boiler until smooth.

12. 12

    Spread over cake.

13. 13

    Top with raspberries and whipped cream.

Here is eggfaces receipe. It is easy and good!

Shelly's 5 Minute Sugar Free Black Forest Cake

1 Egg, beaten
3 Tablespoons Milk (I used Vanilla Soy)
2 Tablespoons Sugar Free Torani Syrup (I used SF Black Cherry)
2 Tablespoons Canola Oil
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Cocoa
1 scoop Chocolate Protein Powder
Pinch salt
1 Measuring Cup or Microwave Safe Mug

In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, protein powder and salt. Tip dry into wet and stir till combined. Nuke in microwave for 2 minutes. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.

Use the one on the back of the Hershey's cocoa powder can, but I use diabetisweet for the sugar. It's excellent, moist and chocolatey!

Liz