Flourless Chocolate-Raspberry Cakes

READY IN: 30mins
Recipe by BurtonFanatic

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.

Top Review by Chef Tweaker

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.

Ingredients Nutrition

Directions

  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.

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