Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375*. grease 8" inch round cake pan, and cut 8" parchment or wax paper round to fit inside, grease the top of the paper. microwave chocolate and butter on high one minute at a time until melted. whisk until smooth, then add vanilla, and set aside to cool for a few minutes. add eggs, one at a time and beat well. add splenda, incorporating until melted inches sift in cocoa powder and mix lightly. pour batter into prepared pan and bake in the center of the oven for 20 minutes until a light crust is formed around the edges. cool on rack for 5 minutes. loosen cake around the edges with a knife and invert on serving plate. cool completely before serving. can top with powdered splenda or whipped cream.

Target recipe: base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes.