Reduced Carb Molten Chocolate Cake

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 5
• 8 ounces dark chocolate
• 6 tablespoons unsalted butter
• 1/4 cup fat-free sugar-free instant chocolate pudding mix (jello)
• 4 large egg whites
• 1/8 teaspoon cream of tartar
• 2 tablespoons sugar substitute (splenda for baking)

Recipe

• 1 start with eggs at room temperature.
• 2 preheat oven to 400 degrees.
• 3 grease muffin tins, or mini bunt cake pans and sprinkle left over pudding mix in tins. tap the pan and shake to even out the pudding mix.
• 4 melt chocolate in microwave. start with one min and stir, then repeat in 30 sec. intervals until melted. add butter and pudding inches stir with fork until smooth.
• 5 in a mixing bowl beat egg whites with cream of tarter until you can see ridges (use beaters on whip).
• 6 gradually add in splenda (it is feather light so stir in slowly before turning the beaters back to whip). beat until stiff and fluffy, but not dry.
• 7 fold egg mixture into the chocolate mixture, slowly. leaving the mixture fluffy.
• 8 spoon into tins.
• 9 bake 7 to 8 minute.
• 10 remove from oven let, let sit for 2 minute.
• 11 put cooling rack on top and flip. let them sit on rack for 2 minute.
• 12 serve warm. i like to drizzle with melted dark chocolate and fresh fruit.