Author: Canadian Living

  • Portion size 6 servings
  • Credits : fresca_menta

Ingredients

  • 250 g bittersweet chocolate
  • 1 teaspoon instant coffee granules
  • 1/2 cup unsalted butter
  • 2/3 cups Splenda® No Calorie Sweetener, Granular
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 1/4 cup all purpose flour
  • 1/4 cup cocoa powder
  • 3/4 teaspoons ground cinnamon
  • 18 fresh raspberries

Method

 Preheat oven to 375°F (190°C) and grease 6 5-ounce ramekins.  Melt chocolate in a bowl placed over a pot of barely simmering water, stirring often. Remove, stir in coffee granules and cool slightly.  Beat butter and SPLENDA® Granulated until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla and cooled chocolate. Sift in flour, cocoa, cinnamon and salt and combine. Spoon mixture into prepared ramekins. Press 3 raspberries into centre of each cake and spread filling to make level.  Bake for 12-15 minutes, just until top of cakes lose their shine. Let cakes sit for 2 minutes, then invert each onto a plate to serve.
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