Individual Molten Lava Cakes

4 tablespoons unsalted butter
1/3-cup Splenda or Truvia
3 large eggs
1/3-cup flour
¼ teaspoon salt
8 oz bittersweet chocolate*, melted

ADDITIONAL INGREDIENTS:
Cooking spray and Splenda or Truvia for preparing pans
Powdered sugar for dusting
Redi whip for serving
For fewer calories, carbs and fat bake these in a muffin pan to get six cakes.

I substituted Truvia or Splenda for the sugar and changed to topping to Redi-Whip

1. Preheat oven to 400°F. Spray muffin tins or ramekins with cooking oil. Sprinkle in some Splenda or Truvia to coat the entire inner surface and tap out any extra discard.
2. In a bowl with a mixer beat the butter and Splenda or Truvia until fluffy. Add eggs one at a time, beating well after each addition.
3. Combine flour and salt and slowly add it into the butter mixture just until combined.
4. Stir in melted chocolate by hand, just until combined. Do not over mix.
5. Divide batter evenly among prepared muffin cups or ramekins and then place them on a baking sheet.
6. Bake until the tops of the cakes are no longer jiggly when lightly shaken, about 8 to 10 minutes.
7. Remove from the oven and let stand for 10 minutes.
8. Invert the cakes and place on serving plates. (They should pop right out after you run a sharp knife around the edge.
9. Dust with powdered sugar and spray Redi whip on top of each cake.


Serving Size: Make 6 Molten Lava Cakes

Number of Servings: 6

Recipe submitted by SparkPeople user CHUCKLES0719.