FLOURLESS CHOCOLATE-RASPBERRY CAKES

By grinder

SOUTH BEACH/PHASE 2
The combination of berries and chocolate can’t be beat. Savor the season and take advantage of one of spring’s sweetest fruits by making these tasty and healthy raspberry-filled chocolate cakes. There’s no better way to end a meal! These adorable mini cakes are rich, moist, and very chocolaty — and they freeze well, making it easy to get a head start on dessert for a party or other special occasions.

Prep time: 15 minutes
Cook time: 15 minutes

PER CAKE: 140 calories/11g fat/4g sat/11g carbohydrate/3g protein/2g fiber/80mg sodium

Ingredients

• 3/4 cup bittersweet chocolate chips {4.5oz}
• 1/2 cup trans-fat-free margarine
• 1/2 cup splenda
• 1/2 c. unsweetened cocoa powder, sifted {1.5oz}
• 3 large eggs
• 1/2 cup raspberries

Preparation

Step 1

Position rack in middle of oven and heat to 375°F. Line a 12 cup 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 splenda and cocoa powder in a medium mixing bowl; add eggs and whisk until combined. Whisk in chocolate mixture.

Scoop batter into the tin {about 2½ T. per muffin cup}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, 12-15 minutes. Cool on wire rack and serve.