Chocolate Souffle/Molten Cake

• 12 cup unsweetened applesauce
• 4 ounces dark chocolate chips or 4 ounces semi-sweet chocolate chips
• 2 eggs
• 14 cup Splenda granular
• 1 tablespoon Splenda granular
• 2 teaspoons whole wheat flour
• 3 ounces raspberries
• 2 tablespoons powdered sugar

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.
7. Divide batter among muffin cups.
8. For Souffle texture, bake for about 8-10 minutes.
9. For Lava/Molten cake, remove cakes from oven as soon as the batter begins to puff to make sure center is not set.
10. To remove the cakes without them being fallen apart, place a large plate over the muffin tins and flip over quickly.
11. Serve immediately.

unsweetened applesauce, chocolate chips, eggs, splenda, splenda, whole wheat flour, raspberries, powdered sugar

Taken from www.food.com/recipe/chocolate-souffle-molten-cake-234421 (may not work)