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Rich Truffle Wedges

Total Time

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


12 servings

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
  • 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


  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 in 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.

Nutrition Facts

1 slice: 246 calories, 16g fat (9g saturated fat), 84mg cholesterol, 181mg sodium, 25g carbohydrate (17g sugars, 2g fiber), 3g protein.

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