Chocolate Peppermint Flourless Cake

Today's recipe is in response to my daughters' requests for a good chocolate dessert.  I personally try to avoid or limit sweets even those made with a sugar substitute.  Experience has taught me that even these desserts can tempt one to overeat and increase cravings for something sweet.  But there are times when we all just have to enjoy a good chocolate dessert and I think this Chocolate Peppermint Flourless Cake can satisfy that sweet tooth and still stay low carb.  This cake is not a really sweet cake but may be adjusted with more stevia or splenda for a sweeter cake. 

Ingredients:

* 1/2  cup of unsweetened cocoa

*1/2 cup crisco, melted
1/2 tsp. vanilla extract

*1/2 cup of stevia or splenda sweetener
(Depending on what stage of Low Carb you are on, you may use semi sweet morsels equal to 15 oz. but be aware carb count will be higher.)

1/2 cup water

1 tsp salt

1/4 cup stevia or splenda
You may substitute the water for 1/2 cup of expresso

6 eggs

1 cup unsalted butter , diced

1 tsp peppermint extract (optional or you may increase for a more intense peppermint flavor)

Preheat oven to 300 degrees.  Grease one 8 inch or 10 inch springform pan.  Wrap outside of Springform pan in aluminum foil.  

*Most recipes for flourless chocolate cake call for semi sweet chocolate but there are still significant carbs even in semi sweet chocolate chips.  Cocoa, shortening, and sweetener can be substituted for semi sweet chocolate chips. The cocoa, crisco, and stevia in this recipe is equivalent to 15 oz. of chocolate.  Melt crisco in small sauce pan.  Stir in cocoa, vanilla, and sweetener.  Set aside.

In a glass measuring cup heat water  in microwave and dissolve salt and stevia OR substitute expresso.  Set aside.

Beat 6 eggs in electric mixer for about 3 minutes until foamy and tripled in volume.  Pour into mixing bowl and set aside.

Pour chocolate mixture into electric mixer bowl, add water mixture OR expresso, and  butter pieces.  Mix until thoroughly blended.  Add peppermint flavoring and egg mixture and mix for 1 min.

Pour batter into a 10 in. springform pan that has been greased and the bottom lined with parchment paper.  Place pan into a 2 inch deep pan and pour one inch of hot water into the pan.  Bake at 300 degrees for 45 minutes.

Remove from oven, cool, and refrigerate 4 hours or overnight.  Remove from springform pan, invert onto a cake plate,  and serve with optional whipped cream.