Rusty's Chocolate Torte (the short version)

4 extra large eggs
sweetener to equal 3/4 cups sugar
1 cup pecans
1 tsp vanilla extract
2 Tbs flour
2.5 tsp baking powder
3 Tbs cocoa powder

BLEND (in blender) eggs and sweetener for 45 seconds.  Add other ingredients IN THE ORDER LISTED.  Blend 2 minutes.

POUR into greased 9" round pan.  Bake at 350 for 20 minutes or until toothpick comes out clean.
Additions and comments:

• Drizzle with lowcarb chocolate, halve and fill with whipped cream or lowcarb jam.
• I made it with pecans and the Sweet One.  I had to use extra sweetener--even sprinkled the top with Equal after it cooled a bit.  It was a little coarse compared to a flour-based cake--I think almonds would have made a finer texture. We've been eating it plain.  I thought about whipping some cream but didn't bother.  It may look plain but it is not only delicious but satisfying in a way that flour-and-sugar-based cakes never were. I think hazelnuts will work too, but haven't tried yet.  The flavour would be sublime, no doubt.
• Drizzle Espresso Sauce on Rusty's Chocolate Torte:

Espresso Sauce (would the author please step forward and accept kudos?)
1 cup heavy cream
1/4 cup finely ground espresso
1 square unsweetened chocolate
2 tsp. sweetener
Pinch salt
1 tsp vanilla

POUR cream and espresso into a saucepan.  Scald (heat to just before boiling) Remove from heat.  Strain.  Add chocolate, vanilla, sweetener and salt. Pour over dessert