Rusty's Chocolate Torte  (Original Recipe)

4 extra large eggs  (Total 2.832 grams carb)
Artificial Sweetener to replace 3/4 cups sugar
1 cup pecans (Total 21.706 grams carb/ 9.044 fibre)
1 teaspoon vanilla extract (0.531 grams carb)
2 tablespoons flour  (Total 11.92 grams carb/ 0.42 fibre)
2 & 1/2 teaspoons baking powder  (3.185 grams carb)
3 tablespoons unsweetened cocoa powder (Total 7.77 grams carb/4.32 fibre)

Place eggs and sweetener in blender & run at high speed for about 45 seconds.

Add the remaining ingredients IN THE ORDER LISTED ABOVE.  Blend at high speed for 2 full minutes.
Pour batter into greased 9" round cake pan and bake at 350 for about 20 minutes, or until a toothpick inserted in centre comes out clean.

Total carb count for whole cake:  47.944
Total for whole cake with fibre subtracted:  34.16

*NOT including anything for artificial sweeteners. Add accordingly based on your sweetener of choice.

Variation:

Substitute 1 Tablespoon of Espresso Powder or instant coffee for one of the tablespoons of cocoa for a mocha taste.  Substitute walnuts if you prefer them to pecans.  Substitute soy flour if you must, but I've no idea what that would taste like.

Serving suggestions:

• Split in half, fill and frost with flavoured/sweetened whipped cream.
• Spread some of Lynne's chocolate on top.
• Fill center with dietetic raspberry jam.

Cut into small pieces, soak in rum or bourbon, and layer with mascarpone or ricotta or whipped cream, etc. for a trifle.Garnish with nuts!