Oh SO Great!
I made these last week: I used Splenda, too, and made 6 "large" cakes using a regular cupcake pan. I strongly recommend either lining your cups with greased parchment rounds (they were hard to get out and a little cake stuck to the pan), or using a mini muffin pan that has the removeable bottoms in the individual cups.
Although this recipe was a bit time consuming, it was totally worth it! Hubby was seriously craving chocolate and these were a huge hit! Decadent, rich, satisfying, and a PERFECT substitute for the real thing!! These are worth all the effort. I kept them in the fridge, and took them out 2 hours before eating them. Then when we were ready to eat them, I warmed them slightly (one at a time) in the microwave for 7 seconds ONLY!!! I heated the sauce for 5 seconds, stirred it, then 5 seconds more (on high for both cake & sauce to warm up). The center of the cakes oozes wonderfully!! I feel better knowing I'm not eating "under baked" cake batter, esp. since I'm pregnant!! You'll love this recipe: impressive for company!
Pros: Delicious, Perfect Substitute For The Real Thing!
Cons: A Bit Time Consuming, Small Serving Size