Dark Chocolate Torte with Raspberry Sauce

This is one of my friends' favorite desserts. I have modified the original recipe so that it is gluten free; WW; sugar-weening friendly. 
This torte is 3 p+ per serving, 4p+ with the sauce. 1/12 full size or one muffin-cup size
242 cal for 1/8th
161 cal for 1/12th

Ingredients

The Torte: 
1/4 tsp cream of tartar   
1/2 cup unsweetened cocoa powder   
1 and 1/2 egg yolk   
5 large egg whites   
3 oz dark chocolate - chips or finely chopped
1 c mixed granulated sweetener, 50% sugar, 50% stevia 
1/4 c and 3 tbsp Almond Meal/Flour, Finely Ground  
1/2 c hot water

The Sauce: 
8 oz raspberries
2 tbsp sugar
2 tbsp stevia 
1 oz lemon juice (Orange Juice if you want it sweet)
1/8 water
1/8 tsp lemon zest  

Directions: 

For the Torte: 

Preheat oven to 375 F (190 C).  Line a 12-cup muffin/cupcake pan with foil liners. PAM the liners. 

Combine the egg whites and cream of tartar in a small mixing bowl. With a hand or stand mixer, beat until soft peaks form. Gradually sprinkle in 1/4 cup of the sugar-stevia and beat on high until stiff. (If you are using a stand mixer, you can do this step as you wait for the soft peaks to form)

Combine chocolate, cocoa and 3/4 cup of the sugar-stevia mix in a large mixing bowl. Pour in the boiling water and whisk until mixture is smooth and chocolate is melted. Whisk in the egg yolks. Add almond flour and mix with a spatula until smooth. 

Gently fold in the egg white mixture into the chocolate mixture in stages, about 1/4 each time. You don't want to mix out the air you've just so painstakingly whipped into it. 

Use an ice cream scoop to place equal amounts of the batter into each cup of the pan. Fill each cup so that it's almost full. Unlike cake batter, this will rise very little. Each of these cups had about 1 and 1/2 scoops of batter - about 1/3 of a cup. 

Bake for 20 - 25 minutes. This will actually rise a little bit, almost like a soufflé due to the airy egg-white base. It will be ready when an inserted toothpick comes out clean. When it cools, it will shrink a bit. 

For the Sauce: 
Combine ingredients in a small saucepan. Bring to a soft boil, until the raspberries are breaking apart. Place mixture into a blender or food processor and puree until smooth. If it is a little thin, you can leave it on the stove under low heat so that it reduces down to a syrup. Optional: Strain seeds out by running the sauce through a fine sieve. 

To make this into a "0" point sauce/syrup, use only stevia, no suger.