Flourless Chocolate-Raspberry Cakes - 11g Carbs, 2g Fiber
From: The South Beach Diet Phase 2
A Berry Delicious Chocolate Dessert
Savor the season and take advantage of spring's freshest produce
with a healthy, delicious berry dessert. These refreshing
raspberry-filled chocolate cakes are rich in flavor and nutrients.
There's no better way to end a meal!
These adorable mini cakes are rich, moist, and very chocolaty — and
they freeze well, making it easy to get a head start on a party or
just to enjoy some cake from time to time without having to worry
about portions.
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 12
3/4 cup bittersweet chocolate chips
1/2 cup trans-fat-free margarine
1/2 cup granular sugar substitute
1/2 cup unsweetened cocoa powder, sifted
3 large eggs
1/2 cup raspberries
Position rack in middle of oven and heat to 375°F. Line a muffin tin
with paper or 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 cap),
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.
Serves: 12
Nutrition per Serving:
140 Calories, 11g Fat, 4g Sat, 3g Protein, 80mg Sodium,
11g Carbs, 2g Dietary Fiber
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