Chocolate Raspberry Mini Cakes

What happens when you blend the richness of dark chocolate with the tartness of raspberries?  You get a decadent dessert!  This is my version of “Flourless Chocolate Raspberry Cakes” from The South Beach Diet Quick and Easy Cookbook.  You can make them healthier by following the original recipe which we have marked in parentheses.

3/4 c. bittersweet chocolate chips

1/2 c. butter (the original recipe calls for trans-fat-free margarine)

1/2 c. sugar (sugar substitute)

1/2 c. unsweetened cocoa powder, sifted

3 large eggs

1/2 c. raspberries.

Heat chocolate and butter until melted.  Stir to combine and remove from heat. Mix sugar and cocoa powder in a medium mixing bowl; add eggs and whisk until combined.  Whisk in chocolate mixture.  Scoop batter into mini muffin pans that have been greased well or use paper or foil liners.  Gently press one raspberry into the center of each cupcake.  Place the pan on a baking sheet and bake in a 375 degree oven about 12 to 15 minutes or until a thin crust forms on top.  Cool and serve.