Rich Truffle Wedges Recipe
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
- 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
- 1/4 cup butter
- 2 ounces semisweet chocolate, chopped
- 2 teaspoons honey
- 2 cups fresh or frozen unsweetened raspberries
- 2 tablespoons sugar
- Whipped cream, fresh raspberries and mint, optional
- 1. 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.
- 2. 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.
- 3. 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.
- 4. For sauce, puree raspberries in a blender or food processor. Press through a sieve if desired; discard seeds. Stir in sugar; chill until serving.
- 5. Spoon sauce over individual servings. Garnish with whipped cream, raspberries and mint if desired. Yield: 12 servings.
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.
© 2015 RDA Enthusiast Brands, LLC