Flourless Chocolate-Raspberry Cakes
Ready In: 30 mins
Serves: 12
Ingredients
- 3⁄4 cup bittersweet chocolate chips
- 1⁄2 cup trans-fat free margarine
- 1⁄2 cup Splenda granular
- 1⁄2 cup unsweetened cocoa powder, sifted
- 3 large eggs
- 1⁄2 cup raspberries
Directions
- Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
- Heat chocolate and margarine in saucepan over low heat until melted. Stir to combine and remove from heat.
- In medium bowl, mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
- 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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