Flourless Chocolate-Raspberry Cakes

Directions

1. 1
   Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
2. 2
   Heat chocolate and margarine in saucepan over low heat until melted. Stir to combine and remove from heat.
3. 3
   In medium bowl, mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
4. 4
   Scoop batter into muffin cups, press 3 raspberries halfway into each, and place pan on baking sheet. Bake about 15 minutes, turning front to back halfway through. Cool on rack and serve.