I have got a totally yummy recipe for a fudgey chocolate cake, which I think could be easily converted to a LC cake with a few substitutions, but I'm unsure of quantities.

Karen - hopefully you can give me a steer on this

here is the std recipe:

Velvet Perfection

200g dark chocolate
125g butter
1tsp vanilla
4 eggs separated
1/2 cup sugar
1 cup ground almonds
1/2 cup caster sugar

melt chocolate and butter together and mix until smooth and combined, add vanilla, egg yolks, sugar and almonds.

Beat egg whites until soft peaks form, gradually add the caster sugar and beat until think and glossy. Mix a quarter of this mixture into the chocolate mixture then fold in the remainder.

Pour into a paper lined greased 21cm spring form pan and bake at 180 degrees C for 55-60 minutes until dry and crisp. Cool in the pan.

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This turns out nice and crisp on the outside and fudgey in the middle and is totally devine!

To convert to LC I would have to add A/S to conteract the unsweetened chocolate and replace the other sugars with A/S too.

Can you tell me which sorts of A/S wuld work best, and how much extra I should add to counteract the unsweetened chocolate.

Thanks
Lesley