Flourless Chocolate-Raspberry Cakes

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This recipe makes 12 servings
Recipe Nutrition Info Comments 0
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These adorable mini cakes are rich, moist, and very chocolatey — and they freeze well, making it easy to get a head start on a party or to just enjoy a small piece of cake from time to time without having to bake an entire layer cake.


  • 12 whole baking cups, paper
  • 3/4 cup(s) chocolate chips, bittersweet
  • 1/2 cup(s) vegetable oil spread, butter-flavored
  • 1/2 cup(s) sugar substitute
  • 1/2 cup(s) cocoa powder, unsweetened
  • 3 large egg(s)
  • 1/2 cup(s) raspberries


  • 1

    Position rack in middle of oven and heat to 375° F. Line a muffin tin with paper or foil liners.

  • 2

    Heat chocolate and vegetable oil spread in a heavy saucepan over low heat until melted, about 4 minutes; stir to combine and remove from heat.

  • 3

    Mix sugar substitute and cocoa powder in a medium mixing bowl; add eggs and whisk until combined. Whisk in chocolate mixture.

  • 4

    Scoop batter into the tin (about 2 1/2 tablespoons 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 to 15 minutes. Cool on a wire rack and serve.

Nutritional Information Amount Per Serving
  • Calories140
  • Total Fat11g
  • Saturated Fat4g
  • Sodium80mg
  • Carbohydrates11g
  • Dietary Fiber2g
  • Protein3g
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