- 9 tablespoons unsalted butter
- 2 teaspoons flour
- 4 ounces bittersweet chocolate
- 2 eggs
- 2 egg yolks
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 tablespoon unsweetened cocoa
- 2 tablespoons ground coffee or instant espresso
- Pre-heat oven to 450 degrees F.
- Butter four 4 oz. coffee cups or ramekins with 1 Tbsp of butter. Put them on a baking sheet.
- Put chocolate and the remaining butter into the top of a double boiler, over medium low heat until soft and almost melted.
- Beat eggs, egg yolks and SPLENDA(R) Granulated Sweetener together in a mixing bowl until smooth.
- Whisk chocolate and butter together then slowly add to egg mixture, stirring until just combined. Whisk in the flour and coffee.
- Divide batter between prepared molds and bake for 6-8 minutes.
- Serve cake immediately and top with cocoa.