This is a special treat for those suffering from diabetes.
- 12 oz unsweetened chocolate squares
- 1 cup unsalted butter
- 1 1/2 cups granulated Splenda
- 4 large eggs
- 1 tbsp vanilla
- 6 tbsp cocoa
Preheat oven to 350 degrees. Melt chocolate squares and butter over low heat. Let cool for10 minutes. Beat eggs until light. Gradually beat in Splenda until fluffy. Drizzle chocolate mixture into egg mixture slowly, beating constantly. Mixture will get very thick. Beat in cocoa until smooth. Spread batter into a greased 12x16 pan. Bake for 50 minutes or until top is puffed and cracked.
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