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Rich Truffle Wedges

 Rich Truffle Wedges
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
12 ServingsPrep: 30 min. + cooling Bake: 25 min. + cooling


  • 1/2 cup butter
  • 6 ounces semisweet chocolate, chopped
  • 3 eggs
  • 2/3 cup sugar
  • 1 teaspoon McCormick® Pure 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


  • 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.

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Rich Truffle Wedges (continued)

Directions (continued)

  • 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.