Creamy Chocolate Flourless Cakes

3 ounces unsweetened Baker’s chocolate
4 tablespoons unsalted butter
2 egg yolks
10 tablespoons granulated Splenda
Pinch of salt
3 egg whites, whipped until firm
1 tablespoon unsweetened dark cocoa powder
1/2 cup raspberries (optional)
2 scoops sugar-free vanilla ice cream (optional)
2 sprigs of mint

Preheat oven to 400 degrees. Start with about an 8-ounce ramekin for each of the individual cakes. Cut a piece of parchment into a circle to fit the bottom of the ramekin. Place the parchment in the bottom and butter both the parchment and the sides of the ramekin.

In top of a double boiler over simmering water, melt the chocolate with the butter until smooth. Remove from heat and transfer to medium-size bowl. Whisk in the egg yolks, then the Splenda and salt.

Whip the egg whites to firm peaks and transfer on top of the batter. Sift the cocoa powder over the egg whites and fold until smooth. Spoon the batter into the ramekin up to 1/2-inch from the top edge.

Place the ramekins on a cookie sheet for easy handling. Position on lower rack of oven and bake until the batter begins to rise to the top and the center seems firm yet still moist, about 8 minutes. Remove from oven and allow to rest for 1 minute.

Position the raspberries in a big heart shape on a medium plate large enough for the ramekin to fit in the center. Turn the ramekin over onto the center of the serving plate to unmold. Position the optional sugar-free ice cream next to the cake. Garnish with sprig of mint. Serve immediately.

Makes 2 individual cakes of about 8.5 grams carbohydrates each; with raspberries 11 grams carbohydrates each; and with sugar-free ice cream 14 grams carbohydrates each.