Serve with Ice Cream Custard, page 75, Low-Carbing Among Friends, Volume-1 and strawberry sauce, page 26 of volume 1.  Ginny Larsen of Ginny's Low-Carb Kitchen actually was the first to start me coveting such a cake as she also posted a delectable chocolate mug cake with a scoop of ice cream and caramel sauce - hence my desire to add the ice cream! This is a very different recipe but they're all good in their own way.  This chocolate cake was ooey gooey and with the ice cream and strawberry sauce, it took the dessert over the top to render it sublime!  What a great start to the morning and with that stimulant I'm raring to go and get lots done, which is good, as I have company coming.

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

2 eggs
3 tbsp smooth peanut butter, (45 mL)
Liquid sweetener to equal 1/4 cup sugar (60 mL)
2 tbsp granulated erythritol (30 mL)
2 tbsp heavy cream (30 mL)
1 tbsp water (15 mL)
1 tsp vanilla extract (5 mL)
1/4 cup Hershey’s® unsweetened cocoa (60 mL)
3/4  tsp baking powder (3 mL)

In food processor, process eggs.  Add peanut butter, liquid sweetener, erythritol, heavy cream, water and vanilla extract; process.  Add cocoa and baking powder and process again.  In medium microwaveable bowl (actually I used a fairly deep, round bowl), pour batter (which will be quite thin) and microwave 1 minute.  Serve immediately with suggestions above or on its own with a tablespoon or two of heavy cream.  

Helpful Hints:  My microwave oven is 1200 Watts.  You may need to cook yours a little less or a little longer depending on the wattage of your microwave oven.  This cake becomes more brownie-like if you eat it later.  It’s very good.

Yield: 2 to 3 servings
1 serving  
285.8/191.2 calories
13.8/9.2 g protein
22.3/14.9 g fat
6.4/4.3 g net carbs