Flourless Chocolate-Raspberry Cakes

5.0(16)

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.

by BurtonFanatic·published 2006-01-09

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Dessert

Servings

12 serving(s)

Total time

30 min

prep 15 min

Calories / serving

70 kcal

Ingredients (6)

serves

3/4 cup bittersweet chocolate chipschocolate-chips
1/2 cup trans-fat free margarinemargarine
1/2 cup Splenda granular
1/2 cup unsweetened cocoa powder, sifted
3 large eggsegg
1/2 cup raspberriesraspberry

Instructions (4 steps)

01Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
02Heat chocolate and margarine in saucepan over low heat until melted. Stir to combine and remove from heat.
03In medium bowl, mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
04Scoop 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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Rich recipe — supports nutrition-aware planning.