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| Ingredients: |
1/4 C Butter
4 Squares Unsweetened chocolate
2 1/4 C Splenda granular, divided
2 Eggs
1/4 C Heavy cream
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2 t Vanilla, divided
1 C Almond flour
1/2 t Salt
24 ozs Cream cheese, softened
3 Eggs
1/2 C sour cream |
| Cooking
Instructions: |
Melt butter and chocolate in 3 quart heavy saucepan over low heat, stirring constantly, cool. Blend in 1 1/2 cups of splenda.
Add 2 of the eggs, one at a time, mixing on low speed after each addition until blended. Blend in cream and 1 teaspoon vanilla.
Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto the bottom of greased and almond floured 9 inch springform pan. Bake at 325F degrees for 25 minutes.
Mix cream cheese, remaining 3/4 cup splenda and 1 teaspoon vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream.
Pour mixture over brownie bottom (filling will almost come to tope of pan).
Bake at 325F degrees for 55 minutes to 1 hour or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake, cool before removing rim of pan.
Refrigerate overnight.
Let stand at room temperature for 30 minutes before serving.
Drizzle with Peanut butter sundae sauce (recipe follows) |
| Serving
Suggestions: |
PEANUT BUTTER SUNDAE SAUCE
2 C Splenda granular
1 1/4 C Heavy cream
1 C Sugar free crunchy or creamy peanut butter
Combine ingredients in small saucepan. Simmer stirring until peanut butter is melted.
Remove from heat and continue stirring until mixture is smooth.
Store in glass jar or plastic container in refrigerator.
Serve warm or cold.
Makes 3 cups |
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