1/4 cup seedless raspberry preserves (such as Dickinson's)
1/4 cup fat-free half-and-half
1/2 cup unsweetened cocoa
3/4 cup granulated sugar
3/4 cup egg substitute
1/4 cup all-purpose flour
1 teaspoon vanilla extract
3 tablespoons fat-free hot fudge topping
2 1/2 tablespoons seedless raspberry preserves
1 1/2 teaspoons water
1 1/2 tablespoons powdered sugar
How to Make It
Preheat oven to 450°.
Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
Melt butter in a small saucepan over low heat. Add 1/4 cup preserves and half-and-half, stirring with a whisk until preserves melt. Remove from heat; add 1/2 cup cocoa, stirring until smooth.
Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed 5 minutes. Gradually add chocolate mixture to egg substitute mixture, beating until smooth. Add flour, beating until blended. Stir in vanilla.
Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
Bake at 450° for 8 to 10 minutes or until edges are set and center is soft. Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert tortes onto a baking sheet; transfer to dessert plates.
Combine 2 1/2 tablespoons preserves and 1 1/2 teaspoons water in a small microwave-safe bowl. Microwave at HIGH 20 seconds or until preserves melt; stir until smooth. Drizzle 1 teaspoon raspberry sauce over each torte; dust each with 1/2 teaspoon powdered sugar.