Zutaten für Flourless Chocolate Raspberry Cakes
- Bittersweet Chocolate Chips
- Trans Fat Free Margarine
- Splenda Granular
- Unsweetened Cocoa Powder
- 4 large eggs
- 1 cup (140g) fresh raspberries
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Zubereitung von Flourless Chocolate Raspberry Cakes
- Preheat oven to 375°F (190°C). Position rack in the middle of the oven.
- Line a 12-cup muffin tin with paper or foil liners.
- In a medium saucepan, melt 6 ounces (170g) semi-sweet chocolate chips and 1/4 cup (57g) unsalted margarine over low heat, stirring frequently until smooth. Remove from heat.
- In a medium bowl, whisk together 1/2 cup (100g) Splenda (or other granulated sugar substitute) and 1/4 cup (30g) unsweetened cocoa powder until well combined.
- Add 4 large eggs to the cocoa mixture and whisk until light and fluffy.
- Gradually whisk in the melted chocolate mixture until fully incorporated.
- Gently fold in 1 cup (140g) fresh raspberries.
- Divide the batter evenly among the prepared muffin cups, pressing 3 raspberries halfway into each cake.
- Place the muffin tin on a baking sheet for stability.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Rotate the baking sheet halfway through baking for even cooking.
- Let the cakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
16g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Cupcakes Desserts Eggs Dairy Fruit Oven Easy Beginner Cook Holiday Event Kid Friendly Romantic Vegetarian Cakes Chocolate Eggs Dietary Gluten Free Comfort Food Valentines Day Inexpensive Free Of Something Berries Raspberries Taste Mood Sweet Equipment
