9 servings

Prep: 13 minutes; Cook: 10 minutes; other: 2 minutes

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.

Step 3

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.

Step 4

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.

Step 5

Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.

Step 6

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.

Step 7

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.

Oxmoor House Healthy Eating Collection

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