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CHOCOLATE SOUFFLE CAKE

List of Ingredients




1/2 cup butter
4oz Hershey's Unsweetened Baking Chocolate
4 lg Eggs (at room temp.)
1 lg egg yolk (at room temp.)
1 to 1 1/4 cups Splenda (you may have to make it to your taste)
1 tsp. Vanilla
1/4 tsp salt
2 tsp. Cornstarch


Recipe



1. Preheat oven to 375. Generously grease and dust with cocoa a 9" round springform pan.
2. In a small sauce pan combine butter and chocolate. Melt over low heat, stirring until smooth. Transfer to a lg bowl and let cool to room temp.
3. In a medium bowl, beat the eggs, egg yolk, Splenda and salt at a high speed until tripled in volume and light in color, about 5 min. Scrape the mixture into the cooled chocolate and butter and sift cornstarch on top. Gently fold the egg mixture into the chocolate mixture until combined. Poor the batter into the prepared pan.
4. Bake the cake for 25 - 30 minutes, until it is puffed, has a thin crust on top, and jiggles slightly in the middle when shaken very gently. Let the cake rest for 5 min. before removing the sides of the pan.
When cooled cut into 12 wedges. 4g. per wedge. If my calculations are correct! You can top it with Splenda sweetened whipped cream.