Flourless Chocolate-Raspberry Cakes

Ingredients:

• 3/4 cup bittersweet chocolate chips
• 1/2 cup trans-fat-free margarine
• 1/2 cup granluar sugar substitute
• 1/2 cup unsweetened cocoa powder, sifted
• 3 large eggs
• 1/2 cup raspberries

Makes 12 Servings

1. Position the rack in the middle of the oven and heat to  375 F. Line a muffin tin with paper or foil liners.
2. 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.
3. Scoop batter into the tin (about 2 1/2 tbsp 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.

 WW POINTS VALUE: 3 pts.

 Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. Nothing is more delicious than fruit and chocolate for dessert. These little cakes are perfect for a sweet treat  and if you don't want to bake a whole batch. They are also rich, moist and chocolatey with that gooey fruity center. They also freeze well. You can also use semi-sweet, milk, dark or any kind of chocolate for this recipe and and berry will work just as well. The great thing about these mini cakes is that you know what's in them unlike some of the other  store-baught cupcakes/desserts you buy at the grocery store.