Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 246
  • Fat:
  • 16 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 84 mg
  • Sodium:
  • 181 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 2 g
  • Protein:
  • 3 g


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Rich Truffle Wedges

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I've made and served this decadent dessert numerous times - to the delight of guests and family. It has a fudgy consistency and big chocolate taste. The tart raspberry sauce complements the flavor and looks lovely spooned over each slice. -Patricia Vatta, Norwood, Ontario

SERVINGS: 12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. + cooling Bake: 25 min. + cooling

Ingredients:

  • 1/2 cup butter
  • 6 squares (1 ounce each) semisweet chocolate, chopped
  • 3 eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup all-purpose flour
  • GLAZE:
  • 1/4 cup butter
  • 2 squares (1 ounce each) semisweet chocolate
  • 2 squares (1 ounce each) unsweetened chocolate
  • 2 teaspoons honey
  • SAUCE:
  • 2 cups fresh or frozen unsweetened raspberries
  • 2 tablespoons sugar
  • Whipped cream, fresh raspberries and mint, optional

Directions:

In a microwave or double boiler, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a mixing bowl, beat eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour; mix well.
    Pour into a greased and floured 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
    Combine the glaze ingredients in a small saucepan; cook and stir over low heat until melted and smooth. Cool slightly. Run a knife around the edge of springform pan to loosen; remove cake to serving plate. Spread glaze over the top and sides; set aside.
    For sauce, puree raspberries in a blender or food processor. Press through a sieve if desired; discard seeds. Stir in sugar; chill until serving.
    Spoon sauce over individual servings. Garnish with whipped cream, raspberries and mint if desired. Yield: 12 servings.


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