Rich Chocolate Truffle Wedges With Raspberry Sauce
Ready In: 1 hr 30 mins
Serves: 10-12
Ingredients
- 1⁄2 cup butter or 1⁄2 cup margarine
- 6 ounces semi-sweet chocolate baking squares, chopped
- 3 eggs
- 2⁄3 cup sugar
- 1 teaspoon pure vanilla extract
- 1⁄4 teaspoon salt
- 2⁄3 cup all-purpose flour
Glaze
- 1⁄4 cup butter or 1⁄4 cup margarine
- 2 ounces semi-sweet chocolate baking squares
- 2 ounces unsweetened chocolate squares
- 2 teaspoons honey
- 1 tablespoon confectioners' sugar
Raspberry Sauce
- 2 cups fresh raspberries or 2 cups frozen unsweetened raspberries
- 2 tablespoons sugar, to taste
Directions
- Melt butter and chocolate in a microwave or double boiler, stirring until smooth.
- Let cool for about 10 minutes.
- In a large mixing bowl, beat the eggs, sugar, vanilla, and salt until thick, about 5 minutes.
- Fold in the chocolate mixture.
- Stir in the flour, blending well.
- Pour into a greased and floured 9 inch springform pan.
- Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool completely on a wire rack.
- Meanwhile in a small saucepan, combine the glaze ingredients.
- Cook over low heat, stirring constantly, until glaze is smooth and melted.
- Cool slightly.
- Run a knife around edge of springform pan to loosen truffle dessert and transfer to a serving plate.
- Spread glaze over top and sides.
- If you wish to add any"decoration", press lightly onto dessert at this point as glaze will harden as it dries.
- For Raspberry Sauce, puree the raspberries in a food processor or blender.
- Press through a sieve to discard seeds.
- Stir in sugar.
- If you prefer a sweeter sauce add more sugar to taste.
- 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.
- Garnish with freshly whipped cream, raspberries, and a sprig of mint if desired.
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