I made these chocolate cakes as a treat to myself for Valentine's Day! I credit the recipe to the South Beach Diet Quick and Easy Cookbook. This is a Phase 2 dessert; and VERY YUMMY!
Prep time: 15 minutes
Cook time: 15 minutes
3/4 c. bittersweet chocolate chips
1/2 c. trans-fat-free margarine
1/2 c. sugar substitute
1/2 c. unsweetend cocoa powder, sifted
3 large eggs
1/2 c. raspberries
Preheat over to 375 degrees. Line a muffin tin with foil liners.
Heat chocolate and margarine in a heavy saucepan over low heat until melted, about 4 minutes; stir to combine and remove from heat.
Mix sugar substitute and cocoa powder in a medium mixing bowl; add eggs and whisk until combined. Whisk in chocolate mixture.
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, 12-15 minutes. Cool on a wire rack and serve.
Makes 12 servings
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