Flourless Chocolate-Raspberry Cakes

Instructions

• 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.