Adrian Leon's Chocolate Coffee Souffle Cake

DIRECTIONS

1. Pre-heat oven to 450 degrees F.
2. Butter four 4 oz. coffee cups or ramekins with 1 Tbsp of butter. Put them on a baking sheet.
3. Put chocolate and the remaining butter into the top of a double boiler, over medium low heat until soft and almost melted.
4. Beat eggs, egg yolks and SPLENDA® Granulated Sweetener together in a mixing bowl until smooth.
5. Whisk chocolate and butter together then slowly add to egg mixture, stirring until just combined. Whisk in the flour and coffee.
6. Divide batter between prepared molds and bake for 6-8 minutes.
7. Serve cake immediately and top with cocoa.