Flourless Chocolate-raspberry Cakes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 position rack in middle of oven and preheat to 375 degrees f. line 12-cup muffin pan with paper or foil liners.
• 2 heat chocolate and margarine in saucepan over low heat until melted. stir to combine and remove from heat.
• 3 in medium bowl, mix splenda and cocoa. add eggs and whisk until combined. whisk in chocolate mixture.
• 4 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.