Instructions: Heat oven to 325 degrees. Grease an 8-inch round baking pan and line with parchment paper.

Melt chocolate and butter in a double boiler; Remove from heat and transfer to a large bowl. Mix espresso powder and water; stir into chocolate. Stir in vanilla extract. Set mixture aside to cool.

With an electric mixer on medium-high, beat eggs 6 minutes, until they fall in thick ribbons when beater is lifted. Stir one-third of the eggs into the chocolate mixture. In two additions, fold in remaining eggs. Pour batter into prepared pan; smooth top.

Bake 25 minutes, or until a toothpick inserted near middle of cake comes out with a few moist crumbs and cake is evenly raised. Cool completely on a wire rack.

To remove cake, run a knife around edge of pan. Dip bottom of pan into hot water for 1 minute, then turn cake out onto cutting board. Turn right-side up onto a serving platter. Serve with whipped cream, if desired.

This recipe yields 8 servings.

Comments: Espresso powder boosts the chocolate flavor in this cake. If you prefer a milder flavor, omit the coffee and water. This luscious dessert has only 2.5 grams of Net Carbs per serving, but please remember portion control!

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