Rich Chocolate Truffle Wedges With Raspberry Sauce

Submitted by Christmas Carol

"Oh sweet decadence... this grand prize winner from 'Taste of Home' certainly earned it's prize! I did however, feel the glaze was a tad bitter for my tastes (yes, (blush), I tampered with a winner), so I made an adjustment to it by adding a bit of confectioner's sugar for added sweetness. Using a fine brand of chocolate such as Ghiradelli will guarantee this dessert to reign supreme. I've also used Baker's with fabulous results. This is a beautiful, rich dessert that an elegant restaurant would serve their guests, and my family adored it! I took a picture after placing three red candy roses in the center but unfortunately I can't share it with you because I haven't gotten a digital camera yet. "Santa, are you listening...?""

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 10

ingredients

• 118.29 ml butter or 118.29 ml margarine
• 170.09 g semi-sweet chocolate baking squares, chopped
• 3 eggs
• 157.80 ml sugar
• 4.92 ml pure vanilla extract
• 1.23 ml salt
• 157.80 ml all-purpose flour

• Glaze

• 59.14 ml butter or 59.14 ml margarine
• 56.69 g semi-sweet chocolate baking squares
• 56.69 g unsweetened chocolate squares
• 9.85 ml honey
• 14.79 ml confectioners' sugar

• Raspberry Sauce

• 473.18 ml fresh raspberries or 473.18 ml frozen unsweetened raspberries
• 29.58 ml sugar, to taste

directions

1. Melt butter and chocolate in a microwave or double boiler, stirring until smooth.
2. Let cool for about 10 minutes.
3. In a large mixing bowl, beat the eggs, sugar, vanilla, and salt until thick, about 5 minutes.
4. Fold in the chocolate mixture.
5. Stir in the flour, blending well.
6. Pour into a greased and floured 9 inch springform pan.
7. Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
8. Cool completely on a wire rack.
9. Meanwhile in a small saucepan, combine the glaze ingredients.
10. Cook over low heat, stirring constantly, until glaze is smooth and melted.
11. Cool slightly.
12. Run a knife around edge of springform pan to loosen truffle dessert and transfer to a serving plate.
13. Spread glaze over top and sides.
14. If you wish to add any"decoration", press lightly onto dessert at this point as glaze will harden as it dries.
15. For Raspberry Sauce, puree the raspberries in a food processor or blender.
16. Press through a sieve to discard seeds.
17. Stir in sugar.
18. If you prefer a sweeter sauce add more sugar to taste.
19. To serve, cut into wedges{this is a very rich dessert so a little goes a long way}, and spoon Raspberry Sauce over the top of each wedge.
20. Garnish with freshly whipped cream, raspberries, and a sprig of mint if desired.