Preheat oven to 450*.
Coat 9 cups of 12 cup muffin pan with cooking spray. Melt chocolate and butter in saucepan over low heat, stirring frequently. Cool slightly.
Beat eggs and egg yolks in large bowl with wire whisk
until well blended. Beat in sugar and Splenda.
Beat in chocolate mixture and flour. Divide evenly among muffin cups. Bake 9-11 minutes until sides are set and cakes feel soft
when touched in the center.
Run small knife around sides of cakes to loosen. Immediately turn upside down onto serving plate.