Serves 12

Per serve:

• Grams of carbohydrate - 2.5
• Grams of protein - 9

Ingredients:

• 150g butter
• 40 tablets Splenda
• 170g Empower Foods Premium Low Carb Chocolate
• 3 tablespoons cocoa
• 150g almond meal
• 3 tablespoons brandy
• 1 teaspoons vanilla
• ½ cup cream
• 5 free range eggs

Method:

1.      Preheat oven to 160°C. Line and grease a 20cm cake tin.

2.      Place butter and Splenda tablets in a saucepan over medium heat until butter is melted and Splenda tablets have completely dissolved.

3.      Remove from heat and add the chocolate, stirring until the chocolate has melted.

4.      In a mixing bowl sift together the cocoa and almond meal. Pour in the chocolate sauce; add the brandy, vanilla, cream and eggs. Mix with a fork until well combined.

5.      Pour into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean.

6.      Let cake cool completely before removing from the tin.

7.      Serve dusted with cocoa, fresh berries and a dollop of thick cream.

Tasty Tip:

1.      This cake tastes even better after it has sat in the refrigerator for a day - the flavours develop beautifully.

It is also suitable to freeze.