Reduced Carb Molten Chocolate Cake

Ingredients

• 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)

Directions

1. 1

   Start with eggs at room temperature.

2. 2

   Preheat oven to 400 degrees.

3. 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. 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. 5

   In a mixing bowl beat egg whites with cream of tarter until you can see ridges (use beaters on whip).

6. 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. 7

   Fold egg mixture into the chocolate mixture, slowly. Leaving the mixture fluffy.

8. 8

   Spoon into tins.

9. 9

   Bake 7 to 8 minute.

10. 10

    Remove from oven let, let sit for 2 minute.

11. 11

    Put cooling rack on top and flip. Let them sit on rack for 2 minute.

12. 12

    Serve warm. I like to drizzle with melted dark chocolate and fresh fruit.