re: Chocolate bar sub for Flourless Chocolate Cake

Gail,
I've had good luck using the formula on the back of the Hershey's unsweetened cocoa container to make chocolate to use in baked items. The same proportions work for other cocoa companies as well. If you don't have a cocoa container handy, Hersheys' website has the info as well.

If you are not successful with this recipe, try Dana Carpender's 500 Low Carb recipes cookbook. Her chocolate cake recipe is very good and it uses ground almonds and whey protein to make the "flour". For my family I increase the cocoa to 4 T and reduce the water a bit.