4 oz Semi-Sweet or Bittersweet Chocolate
1 stick (1/2 cup) Unsalted Butter (not margarine)
1/4 cup + 2 Tbsp. Splenda Sugar Blend or 3/4 cup Granulated Sugar
3 Large Eggs (brought to room temperature)
1/2 cup Unsweetened Cocoa Powder
Pre heat oven to 375° and lightly spray 6 small ramekins with Canola Baking Spray with Flour, or lightly spray and dust with flour; set aside.
STEP 1 Combine chocolate squares and butter in a med-large glass dish and microwave on high with 30 second intervals; whisking in-between until smooth. This might take up to 2 minutes. Don’t overdo it.
STEP 2 Whisk in Splenda Sugar Blend until it dissolves. Add eggs, one at a time, whisking each egg in quickly so that the eggs do not begin to cook. STEP 3 Sift in cocoa powder. Whisk until just incorporated. Using an ice cream scoop or muffin scooper, evenly distribute batter into the ramekins. STEP 4 Bake in pre heated oven for 14-15 minutes; until top has formed a thin crust. If you bake it too long, you’ll just get a great chocolate cake; but no lava. Not the end of the world! In this case, under cooking is not a bad thing. Set aside on a wire rack for no more than 3-4 minutes.
TIP Serve with a dollop of True Whip or if you want to be naughty, a small scoop of Vanilla Bean Ice Cream!