3 Minute Chocolate Cake

This recipe is my "GO TO" recipe when I am craving chocolate. I have been using it now for over a year and STILL love it! It is a very forgiving recipe and you can even get a bit creative with it. I have added a dollop of peanut butter in the center or dropped a few chocolate chips in it. Even added some mint extract. The sky is the limit with this and it tastes great! Add some cool whip or some low-carb ice cream!

Found on http://www.genaw.com

3 MINUTE CHOCOLATE CAKE

1/4 cup almond flour, 1 ounce
1 tablespoon cocoa
1/4 teaspoon baking powder
3 tablespoons plus 1 teaspoon granulated Splenda or equivalent liquid Splenda
2 tablespoons butter, melted
1 tablespoon water
1 egg

Directions:

Mix the almond flour, cocoa, baking powder (& if using-granulated Splenda) in a 2-cup glass measuring cup.
Stir in butter, water and egg (& if using- liquid Splenda.)
Mix well with a spoon or fork.
Scrape batter down evenly with a rubber spatula.
Cover with plastic wrap * and vent by cutting a small slit in center.
Microwave on HIGH 1 minute until set but still a little moist on top. (May take up to 2 min depending on microwave - I waited till it pulled away from the sides of the glass)

Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired.

**Can be frozen

[This turned out the be VERY Moist. I didnt eat it yet, but did try a bite and it is rather tasty. I want to have cool whip with it so, I set it aside for now.]--

----UPDATE---- Ate this after it sat in the fridge for a day or so. Still very good after I heated it up a little bit and added cool whip. Made another one a day or so later and ate it fresh with cool whip. It is REALLY Good. I think I prefer with granulated splenda instead of the liquid.