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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Fruit / Difficulty: Easy / Number of Servings: 12 |
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Directions: Position rack in middle of oven and heat to 375 F. Line a muffin tin with paper or foil liners. Heat chocolate and amrgarine 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 ina medium mixing bowl; add eggs and whisk until combined. Whisk in chocolate mixture. Scoop batter into te tim (about 2 1/2 tablespoons per muffin cup). Gently press 3 raspberries helfway 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.
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