Three Minute Chocolate Flourless Cake

(from http://www.genaw.com/lowcarb/3minute_flourless_chocolate_cake.html)

3-MINUTE FLOURLESS CHOCOLATE CAKE #2
1 tablespoon butter
2 tablespoons cocoa
Tiny pinch salt, optional
1 egg
1 tablespoon Da Vinci sugar free syrup, vanilla flavor
2 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
1 tablespoon heavy cream

In a small microwaveable bowl microwave the butter for about 15-20 seconds on HIGH until completely melted. Whisk in the cocoa and salt until smooth. Whisk in the egg until well blended then whisk in the remaining ingredients until you have a smooth batter. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Makes 1 serving
Can be frozen

With granular Splenda:
Per Serving: 267 Calories; 23g Fat; 9g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 253 Calories; 23g Fat; 9g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

UPDATE: I remember reading on a forum a while back that someone had a problem when they tried this method for making the cake. Well, the same thing happened to me today but I found a solution. What happened was that the batter didn't come together properly. It looked like milk with chocolate bits floating in it no matter how much I whisked it. The solution is to microwave it on HIGH power for about 10 seconds. You don't want to cook the mixture, just heat it up slightly. Now it should whisk together and look like brownie batter. I think what happened was that the cold ingredients caused the butter and cocoa to harden up and separate. Briefly heating everything helped blend them together. I think that the trick to preventing this is to make sure to thoroughly melt the butter and mix everything right away while the butter is still hot.