Raspberry-Chocolate Tortes

Ingredients

• 0.3 cup butter 
• 0.8 cup egg substitute 
• 0.3 cup half-and-half fat-free
• 0.3 cup flour all-purpose
• 3 tablespoons fudge topping fat-free hot
• 0.8 cup granulated sugar 
• 1.5 tablespoons powdered sugar 
• 0.3 cup raspberry preserves seedless such as Dickinson's
• 2.5 tablespoons raspberry preserves seedless
• 0.5 cup cocoa unsweetened
• 2 tablespoons cocoa unsweetened
• 1 teaspoon vanilla extract 
• 1.5 teaspoons water 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• knife
• whisk
• blender
• microwave
• muffin liners

Directions

1. Preheat oven to 45
2. Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
3. Melt butter in a small saucepan over low heat.
4. Add 1/4 cup preserves and half-and-half, stirring with a whisk until preserves melt.
5. Remove from heat; add 1/2 cup cocoa, stirring until smooth.
6. 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.
7. Add flour, beating until blended. Stir in vanilla.
8. Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
9. 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.
10. 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.
11. Drizzle 1 teaspoon raspberry sauce over each torte; dust each with 1/2 teaspoon powdered sugar.