1/2 ounces bakers chocolate
2 tablespoons butter
2 egg yolk
2 egg white
2 tablespoon powdered erythritol or other sweetener
Preheat oven to 300 degrees.
In a microwave safe bowl, melt the chocolate and butter for 30 seconds. Stir until smooth.
Whisk in the egg yolk and sweetener.
Beat egg whites until stiff and glossy peaks form.
Fold chocolate mixture gently into the egg whites until blended well.
Butter or spray a small glass pan or 4 ramekins and place above mixture in it.
Bake for 28 minutes or until the top is crispy and the sides are pulling away from the sides.
Remove to wire racks, and cool 10 minutes before gliding a knife around the edges and turning the cakes on to a serving plate.