Chocolate Souffle/molten Cake

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup unsweetened applesauce
• 4 ounces dark chocolate chips or 4 ounces semi-sweet chocolate chips
• 2 eggs
• 1/4 cup splenda granular
• 1 tablespoon splenda granular
• 2 teaspoons whole wheat flour
• 3 ounces raspberries
• 2 tablespoons powdered sugar

Recipe

• 1 melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
• 2 beat eggs and sugar with a hand mixer in a medium bowl until sugar dissolves.
• 3 beat egg mixture into chocolate until smooth.
• 4 beat in flour.
• 5 adjust oven rack to middle position; heat oven to 450 degrees.
• 6 spray muffin papers with vegetable cooking spray. divide batter among muffin cups.
• 7 for souffle texture, bake for about 8-10 minutes.
• 8 for lava/molten cake, remove cakes from oven as soon as the batter begins to puff to make sure center is not set.
• 9 to remove the cakes without them being fallen apart, place a large plate over the muffin tins and flip over quickly.
• 10 serve immediately.