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Flourless Chocolate- Raspberry Cakes

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Ingredients

Adjust Servings:
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

Nutritional information

70
Calories
54 g
Calories From Fat
6 g
Total Fat
3.4 g
Saturated Fat
46.5 mg
Cholesterol
20.5 mg
Sodium
5.2 g
Carbs
2.9 g
Dietary Fiber
0.4 g
Sugars
3.4 g
Protein
29g
Serving Size

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Flourless Chocolate- Raspberry Cakes

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    Cuisine:

    Amazing! When I told my DIL that I was going to make these since she had to count carbs and we wanted a chocolate dessert, she was pretty skeptical. Then she told me that I could leave the rest of them at her house! I followed the recipe as written (my chips were Special Dark). Perfect. They are so moist, they remind me of cheesecake. Yummo! Will be making these again and again...

    • 50 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Flourless Chocolate-Raspberry Cakes, 140 cal, 3 g pro, 11 g carb, 11 g fat, 4 g sat fat, 53 mg chol, 2 g fiber, 80 mg sodium From MSN I haven’t made these yet, but I will soon I have a nephew who isn’t allowed to eat gluten, so hopefully he’ll love these , Amazing! When I told my DIL that I was going to make these since she had to count carbs and we wanted a chocolate dessert, she was pretty skeptical Then she told me that I could leave the rest of them at her house! I followed the recipe as written (my chips were Special Dark) Perfect They are so moist, they remind me of cheesecake Yummo! Will be making these again and again , When you add in the margarine, chocolate chips and Splenda into the nutrition count things don’t look as sunny 🙂 and I even did egg beaters instead of eggs 162 calories each But they are scrumptious so I’ll let it slide 🙂 Nice as a treat!


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    Steps

    1
    Done

    Position Rack in Middle of Oven and Preheat to 375 Degrees F. Line 12-Cup Muffin Pan With Paper or Foil Liners.

    2
    Done

    Heat Chocolate and Margarine in Saucepan Over Low Heat Until Melted. Stir to Combine and Remove from Heat.

    3
    Done

    in Medium Bowl, Mix Splenda and Cocoa. Add Eggs and Whisk Until Combined. Whisk in Chocolate Mixture.

    4
    Done

    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.

    Avatar Of Hanna Brown

    Hanna Brown

    Culinary cowboy known for his hearty and comforting dishes.

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