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Rich Truffle Wedges Recipe

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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

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Rich Truffle Wedges Recipe

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

Yield: 12 Servings

30 25 55

Ingredients

1/2 cup butter
6 ounces 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 ounces semisweet chocolate, chopped
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 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.

Nutritional Facts 1 serving (1 slice) equals 246 calories, 16 g fat (9 g saturated fat), 84 mg cholesterol, 181 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Rich Truffle Wedges in Taste of Home December/January 1998, p25

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