I have a great recipe (Not low carb) for flourless chocolate cake. I want to make it for company and am trying to convert it to low carb. the only ingredient that is a problem is the semi sweet chocolate. It calls for 1lb. I am assuming that I can use unsweetened bakers chocolate in its place but don't know how much sweetener to add. I am assuming I need to add splenda because it gets baked. Anyone know? I hope so...........

thanks in advance,
stacey