Flourless Chocolate-Raspberry Cakes

"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."
photo by Midwest Maven photo by Midwest Maven
photo by Midwest Maven
photo by Feej3940 photo by Feej3940
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. Pamplemoussee
    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..
  3. JonesCREW
    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.
  4. Andi Panda
    I had to fiddle with the recipe a tad, because all I had on hand were Sugar-Free semi-sweet morsels. Also, I only used one raspberry cut in half for each cupcake. They looked perfect and nicely risen while still in the oven, but fell when I removed them. They also had a very undercooked type of feel to the centers, but they passed the toothpick test, so I forged ahead. I ended up with an extremely fudgey (almost kind of wet) and crumbly texture. They were very good, but I think I will omit the fruit all together next time, as I believe that contributed to the near-sogginess. Kicks a chocolate craving in the face, though (in a good way!).
  5. macadamia.nut
    I JUST finished baking these and oh my, they smell heavenly! I didn't have any berries on hand, so I used strawberry jam instead, I think this worked wonderfully. I will definitely be making these again, the only thing I wish I had to go with it was some vanilla icecream! :) Thank you!


  1. Chef Joey Z.
    I love flourless chocolate cakes, they are so delicious. I also love Vegan, so decided that is what I'd do with these. I used powdered sucanat instead of splenda, I used ground flax seed mixed with water instead of eggs and I didn't have raspberries so used a dab of lingonberry jam on the top of each cake. This did change the texture of the cake and made it quite gooey. The cakes sunk in the middle, so I filled them with Vegan Coconut Whipped Cream http://www.recipezaar.com/Coconut-Whipped-Cream-219030 and then froze the cakes still in the baking pan. I was able to peel them out of the paper cups. This would be a refreshing dessert to serve in the summer. Thanks for this, I'll make it again. I know everyone will love this.



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