Source: Enlitened Kosher Cooking by Nechama Cohen

A delicious dessert made from chocolate, coffee, and merlot.

Servings

4.5 oz unsweetened baking chocolate (good quality)
2 tbsp butter
7 egg whites
4 raw egg yolks
1 pinch salt
2 tbsp SPLENDA® No Calorie Sweetener, granulated , divided
1 tbsp instant coffee granules , with a few drops of water to dissolve
1 tsp vanilla extract
1 tbsp red wine (merlot preferred)
1 cooking spray

1 Break chocolate into pieces and microwave with butter for approximately 1 minute (making sure it doesn't burn).
2 Set in a bowl of hot water, so that it doesn't harden.
3 Beat the egg whites with 1 tablespoon of sugar substitute, just until stiff peaks form. Beating too long will make it difficult to blend with the chocolate. Set aside.
4 In another bowl, beat the egg yolks with 1 tablespoon of the sugar substitute until thick and lemon-colored. Once it starts to thicken, turn mixer on the lowest setting and slowly pour in the melted chocolate (keep 1 tablespoon for later use as chocolate shavings).
5 Beat on low until thick and incorporated, occasionally scraping down the sides. If a bit of egg white is still showing, finish by mixing with a spatula.
6 Continue mixing by hand, adding the coffee, vanilla, and wine.
7 Pour into small glass dessert bowls and refrigerate until ready to serve.
8 To prepare in advance, pour into small muffin tins lined with paper cupcake holders. Freeze these overnight. Carefully remove paper right before serving and garnish. These melt quickly.