Flourless Chocolate-Raspberry Cakes

1. 1

   Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.

2. 2

   Heat chocolate and margarine in saucepan over low heat until melted. Stir to combine and remove from heat.

3. 3

   In medium bowl, mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.