Flourless Chocolate-Raspberry Cakes

Total Time
Prep 15 mins
Cook 15 mins

140 cal, 3 g pro, 11 g carb, 11 g fat, 4 g sat fat, 53 mg chol, 2 g fiber, 80 mg sodium From MSN. I haven't made these yet, but I will soon. I have a nephew who isn't allowed to eat gluten, so hopefully he'll love these.

Ingredients Nutrition


  1. Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
  2. Heat chocolate and margarine in saucepan over low heat until melted. Stir to combine and remove from heat.
  3. In medium bowl, mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
  4. Scoop batter into muffin cups, press 3 raspberries halfway into each, and place pan on baking sheet. Bake about 15 minutes, turning front to back halfway through. Cool on rack and serve.
Most Helpful

I made this with real sugar and semi-sweet morsels so the rating is for that. I also added strawberries instead but I think it would be great with any fruit. Someone said this didn't make 12 servings... I found it easily made 10 servings. I didn't have any paper liners and I was worried that they would get stuck so I actually made them in those foil pie pans that you get from a frozen pot pie. It made 5 of them. I shared one with hubby for our intimate valentines dinner.

Chef Tweaker February 15, 2009

These are really good and rich and chocolatey. I think I would have liked them better with semi-sweet chips instead of bitter-sweet, though..

Pamplemoussee February 11, 2009

Big hit with the whole family. Used what was on-hand: regular sugar instead of Splenda; semi-sweet instead of bittersweet; strawberry pieces instead of raspberries. Still very enjoyable three days later out of the frig. & warmed up.

JonesCREW March 31, 2008