Rich Chocolate Truffle Wedges With Raspberry Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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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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