| 2 Sticks of butter |
8 ounces unsweetened chocolate |
| 3/4 fructose or other sugar substitute |
1 cup of unsweetened cocoa |
| 6 eggs |
2 tablespoons of water
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| 1 Preheat oven to 350 degrees |
5 pour batter into a floured Custard Cup
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| 2 In a double boiler melt the butter and chocolate then set aside |
6 Bake at 350 for 20 minutes until cake is firm |
| 3 Using high speed mixer or food prosseser mix fructose and eggs |
7 Cool and remove from cups |
| 4 Add chocolate mixture and blend until smooth. Then
add cocoa and water. |
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