Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt chocolate and butter in a bowl for 1 1/2- 2 minutes on high. preheat oven to 180degc. beat 1/2 cup sugar and egg yolks together until thick and creamy. stir in melted chocolate and butter. beat egg whites until stiff peaks form. gradually add remaining sugar and beat until thick and glossy. fold egg whites gently into chocolate mixture. pour three quarters mixture into a lined and greased springform pan. bake on low rack for 35- 40 minutes on convection 180c. allow to cool slightly. pour remaining mousse over cake. refrigerate overnight. decorate with whipped cream and chocolate squares round the edges.

Target recipe: heat oven to 350°f in medium bowl, stir together 3/4 cup flour and 3 tbsp splenda. with pastry blender or 2 knives, cut in margarine until fine crumbs form. press mixture onto bottom of ungreased 8 inch square baking pan. bake 15 minutes or until golden. reduce oven temperature to 300°f meanwhile, in small mixer bowl, stir together remaining 2/3 cup splenda, cocoa, remaining 2 tbsp flour, instant coffee and baking powder. add egg substitute and vanilla; beat on medium speed of electric mixer until well blended. add yogurt; beat just until blended. pour over prepared crust. bake 30 minutes or until center is set. cool completely in pan on wire rack. cut into squares. store, covered in refrigerator.