Instructions
- Preheat oven to 400 degrees.
- Lightly spray six 6 ounce ramekins with cooking spray and arrange on a baking sheet.
- Melt the butter and chocolate in a heavy saucepan over medium low heat, gently whisk until smooth. Remove from the heat and set aside.
- Beat the eggs, egg yolk, vanilla, Splenda, and salt using a handheld mixer set highest speed until the volume is nearly tripled and the mixture has the texture of softly whipped cream, 7 to 8 minutes.
- Sprinkle the flour over the egg mixture and beat until just blended in.
- Fold the melted chocolate and butter into the egg mixture until fairly uniform in color.
- Spoon the batter into the prepared ramekins.
- Bake for 9 minutes, until the sides of the cakes have puffed slightly above the top edge of the ramekins but the centers are still soft. Do not over bake!
- Let the cakes cool for 1 minute, then unmold onto a dessert plate.
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