Here is a diet friendly low carb dessert

Flourless Chocolate Cake Recipe

7 1/4-ounces dark chocolate (65% to 70% cocoa), at room
temperature & chopped into pieces
1/2 cup
butter, cut into small cubes
6 large eggs at room temp and separated.
special note: if you are on atkins don't do the 1/3 cup of sugar and splenda, substitute 1/2 cup of splenda
 1/3 cup of sugar
 1/3 cup of splenda
1 teaspoon pure vanilla
extract*
1 teaspoon powdered (confectioners)
sugar, for garnish

Preparation:

Preheat oven to 375 degrees F.


In a large metal bowl set over a pan of hot, not simmering, water
(bottom of the bowl should not touch the water), combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted.

In a medium-size bowl, combine
the 6 egg yolks, sugar, and Splenda. Add the melted chocolate/butter mixture and
vanilla extract and stir to combine. Important be sure to add the beaten egg to chocolate mixture and not the chocolate to the eggs.

In a large bowl, whip the 6 egg
whites until firm. Add 1/3 of the whites to the chocolate mixture and stir to
lighten the batter. Gently fold in the remaining egg whites

until just blended and no streaks
remain. Finish by using a rubber spatula to ensure that the heavier mixture at
the bottom is incorporated.

Scrape the batter into a non-stick 10"

springform pan and smooth top with the spatula.