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FROM THE
alt.support.diet.low-carb
COOKBOOK

Baked Chocolate from Orit

[Note from Orit: The way I count the carbs, that size serving comes to 10 g carb.  I would use smaller dishes - probably muffin tins - for a more legal serving size].

Ingredients for step 1:

1 egg
2 egg yolks
2 tbsp AS

Ingredients for step 2:

100 gm unsalted butter
150 gm good bittersweet chocolate, broken into separate squares [Not sure what I'd use here.  Either Lynne's chocolate, or straight baking chocolate with maybe a little more sweetener.  150gm is a bit over 5 oz]
Grated peel from half an orange (that's 1/2 tsp plus another 1/8 tsp, packed tight.  Do not substitute lemon peel).

Preparation:

Preheat oven to 350, and prepare 4 empty bowls on square cookie sheet.

  1. Put all step 1 ingredients in a mixer bowl, and run it on high for 10 minutes (use a timer).
  2. While the mixer is working, melt the margarine in a pan over really low flame.
  3. As soon as the margarine is melted, turn the flame off.  Add the chocolate to the pan.  Mix until it's all melted and the mix is uniform.
  4. After 10 minutes of whipping, there's a big light yellow whip in the mixer bowl.  Turn mixer off.
  5. Pour the melted chocolate into egg whip.
  6. Add grated orange peel to mixer bowl, and mix everything manually, folding gently and pulling material from the bottom until the colour is uniform.
  7. Pour into the bowls, about 1/2 inch high.
  8. Bake for precisely 15 minutes, and remove from oven immediately.


Notes:

The batter rises a bit (but stays low, and that's OK!), its crust cracks, and the mixture inside still moves a little.  As it cools, it congeals from its own internal heat.

Sprinkle a few spots of powdered sugar (not a heavy snow layer, and yours truly would skip this step entirely).
Eat it warm or (my preference) lukewarm, and the next day.  Do not store in the refrigerator, but in the cold oven.