Berry Delicious Chocolate Dessert

By momonamission

These adorable mini cakes are rich, moist, and very chocolaty — and they freeze well, making it easy to get a head start on a party or just to enjoy some cake from time to time without having to worry about portions.

Ingredients

• 3/4 cup bittersweet chocolate chips
• 1/2 cup trans-fat-free margarine
• 1/2 cup granular sugar substitute
• 1/2 cup unsweetened cocoa powder, sifted
• 3 large eggs
• 1/2 cup raspberries

Details

Servings 12

Preparation

Step 1

Position rack in middle of oven and heat to 375°F. Line a muffin tin with paper or foil liners.
Heat chocolate and margarine in a heavy saucepan over low heat until melted, about 4 minutes; stir to combine and remove from heat.
Mix sugar substitute and cocoa powder in a medium mixing bowl; add eggs and whisk until combined. Whisk in chocolate mixture.
Scoop batter into the tin (about 2 1/2 tablespoons per muffin cap), gently press 3 raspberries halfway into each cake, and place the pan on a baking sheet.
Bake, turning once halfway through, until a thin crust forms on top, 12 to 15 minutes. Cool on a wire rack and serve.

Nutritional information
Per serving:
140 calories
11 g fat (4 g sat)
11 g carbohydrate
3 g protein
2 g dietary fiber
80 mg sodium