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Raspberry Truffle Cake
Recipe By : Eileen Holze
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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16 Oz. Semisweet Chocolate -- cut up
1/2 Cup Butter
1 Tbls. Sugar
1 1/2 Tsp. Flour
4 Eggs -- separated
Sweetened Whipped Cream
Raspberries
Chocolate Curls
3/4 Cup Seedless Raspberry Jam, Melted
In heavy saucepan, combine chocolate and butter. Cook and stir oer low
heat until chocolate melts. Remove from heat. Stir in sugar, flour, and 1
tsp. raspberry liquer, if desired. With wooden spoon, beat in yolks, 1 at
a time, just until combined; set aside.
In large bowl beat egg whites with electric mixer on high speed until stiff
peaks form. Fold in chocolate mixture. Pour into greased 8 inch
springform pan. Bake in 350F oven 25 to 30 minutes or until edges puff.
Cool on rack 30 minutes. Remove sides of pan; cool. Chill, covered, 4 to
24 hours.
To serve, top with Sweetened Whipped Cream, raspberries, and Chocolate
Curls. Drizzle each piece with 1 tbls. melted jam. Serves 12.
Sweetened Whipped Cream: Chill mixing bowl and beaters of electric mixer in
refrigerator. In chilled bowl combine 1 cup whipping cream, 2 tbls.
powdered sugar, and 1/2 tsp. vanilla. Beat with chilled beaters on medium
speed until soft peaks form. Makes 2 cups.
Chocolate Curls: Draw vegetable peeler across bar of chocolate. Transfer
curls to top of cake with toothpick or wooden skewer.
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