Grease 8 – ¾ cup ramekins. Sprinkle the inside of each dish with 1 teaspoon of swerve.
2
In a medium saucepan, stir chocolate and butter over low heat until smooth. Remove from heat.
3
Using an electric mixer, beat the eggs, egg yolks, cream, water and remaining ½ cup sweetener in a large bowl until thick and pale yellow, about 8 minutes.
4
Fold 1/3 of warmed chocolate mixture into egg mixture and then fold in remaining chocolate.
5
Divide batter among ramekins.
6
Preheat oven to 400 degrees F. Place dishes on a baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but the center 1 inch of each moves slightly when dishes are shaken gently, about 9 minutes (so a little underdone in the center). Top each cake with a scoop of ice cream and serve immediately.
