Low Carb Chocolate Cake

So I used the Atkins' recipe for Decadent Chocolate Cake for my own birthday cake. The recipe calls for unsweetened chocolate, but I found it a little too bitter. Next time I will use semisweet. To balance the bitterness and make it look a little nicer, I frosted it with nonfat whipped topping that I had in my freezer. This kind of topping does have more carbs than regular whipped cream, but it definitely has less fat and fewer calories. I sprinkled cocoa powder on top. Since the cake was made in an 8-inch pan, I thought there was too much empty space on the cake stand. So I made a simple chocolate glaze with powdered sugar, milk, and cocoa powder (didn't measure, just added until I had the right consistency and color); I put the glaze in a plastic bag, snipped off a tiny corner, and piped the design around the cake. It wasn't perfect, and it sometimes came out faster (hence the thick parts) -- I think because there were small clumps of sugar that blocked it, and when I squeezed hard enough a lot came out at once. Anyway, here's the recipe.


Ingredients:

• 4 ounces unsweetened chocolate, coarsely chopped
• 8 tablespoons unsalted butter
• 2 tablespoons water
• ¾ cup granular sugar substitute, divided
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 6 large eggs, at room temperature
• Whipped cream dusted with unsweetened cocoa powder (optional)

Directions:
Heat oven to 325°F. Grease an 8-inch springform pan and line the bottom with parchment paper; grease paper and set aside. Melt chocolate, butter and water in the top of a double boiler set over simmering water, stirring to combine. Remove from heat and transfer to a large bowl; cool to room temperature. Add ¼ cup of the sugar substitute, the cocoa powder and vanilla extract to chocolate mixture, stirring until combined. In a medium bowl, with an electric mixer on medium-high, beat eggs until mixture forms thick ribbons when beater is lifted, about 6 minutes. Reduce speed to medium; gradually add remaining ½ cup sugar substitute and beat until combined, 1 minute. Stir one-third of the egg mixture into the chocolate mixture to lighten. In two additions, fold in remaining egg mixture until well combined. Pour batter into prepared pan, smoothing top. Bake until evenly risen and almost set, 40-45 minutes (it will look like a brownie). Cool completely on a wire rack. To serve, run a knife around edge of pan and remove rim. Serve with whipped cream.

Nutrition:
So, using Hershey's baking chocolate and cocoa powder and Splenda sweetener, here are the nutrition facts for the cake I made (not including whipped topping).
1/8th of cake: 233 calories, 22 g fat, 2.6 g net carbs
1/12th of cake: 155 calories, 14.6 g fat, 1.8 g net carbs