I did it again! This one is even better than the pots de creme. You can add more splenda if you want it sweeter, but with the sweet whipped cream it was fine for me.

Elle's Chocolate Molten Cake -- 1 serving, about 7g carbs

1/2 square Baker's unsweetened chocolate (2g)
1/4 C heavy cream (2g)
1 egg
1 TBL DaVinci Kahlua-flavored syrup (or any flavor that'd go w/ chocolate)
2 pkts splenda (2g)
1 tsp soy flour (1g)

Heat the cream in a small cup until hot but not boiling. Drop in the chocolate and stir until melted. Set aside. Beat the egg in a small cup with syrup and splenda. Temper the egg mixture with a little chocolate mixture, then pour the egg mixture into the chocolate mixture, whisking constantly. Whisk in the soy flour, a sprinkle at a time, until well-combined. Pour into a sprayed 6oz ramekin and bake at 300 degrees for about 15 minutes or until just the center is jiggly. It will rise high and will fall when you take it out. Let it cool a little and serve warm with sweetened whipped cream.