“Chocolate doesn’t ask silly questions. Chocolate understands.”
Yesterday’s quote talked about fun sized candy bars which brought on thoughts of treats which brought on reasons why I’m carrying a little extra weight which brought on guilt for not providing a few “good” desserts. So here’s a dessert that has all the goodness of a real dessert along with a safe carb count.
First, I need to tell you that this dessert should (don’t you love that word) be made in a 6-inch, cast iron skillet. Yes, you can also make it in a 6-inch casserole dish. However, I was recently at a sale where a restaurant was going out of business and selling off all its sundries. On a whim, I purchased a 6-inch, cast iron skillet because I thought it would look cute hanging on my kitchen wall.
Was I right or what!
At any rate, when I came across this recipe that was low in carbs and filled with chocolatey goodness, I knew that I was meant to make it and eat it because I had the correct pan. The only glitch was the note at the top of the recipe that said it serves 2. I had to change that on my copy that said it serves 2 or me! Of course, I also had to change the recipe to suit my bias. So here’s my version.
5 T almond flour
3 T cocoa powder
2 T Splenda
1 t baking powder
3 T water
2 T melted butter
1 large egg
1/2 t vanilla extract
Preheat the oven to 325 degrees and lightly grease your 6-inch skillet if you’re lucky enough to have one. In a medium bowl whisk together the dry ingredients. That’s the first four ingredients that are listed.
Add the rest of the ingredients to the dry ingredients. You might want to give the egg a bit of a forking before you throw that in.
Finally, pour the mixture into the prepared skillet and bake it for about 12 to 15 minutes. The finished product should be slightly puffed but not completely set. It should jiggle a little when you shake it.
Top with lightly sweetened whipped cream (a small sprinkle of Splenda in the cream is all that’s needed) and eat it immediately.
Fortunately, I love my food mouth-scorching hot while my husband likes his food tepid. If we share and eat out of the skillet I can probably have most of the dessert gone before he’s aware of what’s happening. Opposites attract for a reason. Winner, winner!
Being the good wife (my story) I actually scooped the finished product into two dishes to share equally with my husband. Fortunately, my husband, as I said, eats more slowly. It was near the end of our eating that I realized I hadn’t taken a picture of the finished product. “Wait,” I yelled. “Stop eating. I need a picture.” My husband held his dish away from his body so I could take a picture. I told you he was a good man!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.