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1
Grease bottom and sides of a 10-inch spring form pan and line a sheet pan with foil; set both aside.
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2
In a large heavy saucepan combine one pound of sugar free chocolate, the butter, 1 cup whipping cream and splenda.
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3
Cook and stir over medium-low heat until chocolate and butter are melted; remove from heat.
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4
In a large bowl whisk eggs and vanilla together.
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5
Slowly stir half of the chocolate mixture into egg mixture.
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6
Return egg mixture to remaining low carb chocolate mixture, stirring until combined.
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7
Pour batter into prepared pan.
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8
Place pan on the lined baking sheet; place on oven rack.
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9
Bake in a 350 degree oven for 45 to 50 minutes or until evenly puffed and a knife inserted near center comes out clean.
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10
Remove from oven and cool thoroughly on a wire rack.
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11
Chill for several hours or until low carb torte is firm.
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12
Use a small metal spatula or knife to loosen torte from sides of pan; remove sides of pan.
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13
For the topping: In a small saucepan heat the 1 cup of whipping cream to just boiling.
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14
Place 12 ounces of sugar free chocolate in a medium bowl.
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15
Add hot whipping cream and stir until chocolate is melted.
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16
Cool to room temperature.
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17
Spread over top of the low carb dessert, allowing some to drip down the sides.
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18
Cover and chill until set.
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19
Let this delicious low carb torte dessert stand at room temperature for 30 minutes before slicing.
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20
Enjoy!
