Preheat oven to 180°C.

Cut the chocolate into small pieces and melt it au bain-marie with the butter in a bowl. Take off the heat and set aside to cool.

Whisk the egg, egg yolk and Splenda Granulated with an mixer until nice and smooth.

Butter 2 ramekins. Cover them with the cocoa powder, shake off any remaining cocoa powder.

Whisk the cooled chocolate mixture into the eggs and sugar mixture.

Sift the flour over this and then carefully fold in. Divide between the 2 ramekins.

Bake for 15 minutes. If you prefer more cake and less sauce in the middle, cook for an extra 2 to 3 minutes.