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| Ingredients: |
1 C Pecans, crumbled
1/4 C Butter, softened
2 T Splenda
1/4 t Ground cinnamon
3 (8oz) Cream cheese, softened
1 C Splenda
3 Eggs
4 Squares unsweetened baking chocolate
2 T Heavy cream
1 C Sour cream |
1/4 t Salt
2 t Instant coffee granules, dissolved in 1/4 c hot water
1/4 C Davincci Kuhuli Caffe syrup
2 t Vanilla extract
1 C Heavy cream
2 T Splenda
2 T Davinci Kuhuli caffee syrup
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| Cooking
Instructions: |
Preheat oven to 350F. Butter 10 inch springform pan.
Combine pecans, softened butter, 2 T splenda, and the cinnamon. Mix well and press mixture into the greased springform pan, set aside.
In a medium bowl beat th cream cheese until smooth. Gradually add 1 cup splenda mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the unsweetened chocolate with 2 T of heavy cream in a pan or bowl set over boiling water, stir until smooth.
Add the chocolate mixture to the cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup davinci syrup, and vanilla, beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350F for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove the cake from the oven and chill overnight. Just before serving, top the cake with mounds of flavored whipped cream and garnish with low carb chocolate shavings from a low carb bar of choice |
| Serving
Suggestions: |
FLAVORED WHIPPED CREAM:
Mix on high speed 1 cup heavy cream, 2 T splenda, and 2 T Davinci kuhuli caffe syrup until soft peaks form. |
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