4 oz semi-sweet chocolate, grated or finely chopped
2 oz unsweetened chocolate, grated or finely chopped
6 TB unsalted butter
1/4 cup Splenda
2 eggs
1/4 cup WW Pastry flour (I sub Oat Flour sometimes)
1 tsp baking powder
butter to grease ramekins
Preheat oven to 375° F.
Butter the sides and bottoms of two 4-inch ramekins. Set aside.
In a double boiler or medium bowl over boiling water, melt chocolates with butter, stirring until smooth.
Transfer to a mixing bowl and let cool slightly. Mix in Splenda, then add eggs, flour and baking powder.
Whisk until smooth and thick.
Divide mixture into ramekins.
Bake for 10–12 minutes or until middle is just barely set.
Remove from oven, invert onto serving plates and serve with SF whipped cream and a garnish of fresh raspberries. Sometimes I sprinkle it with a bit of shaved chocolate or dusting of cocoa powder
molly's note: This can be reheated in the microwave 30 seconds or so just before serving so it's ooey gooey!
