Raspberry Truffle Cake
Yield
1 cakePrep
60 minCook
30 minReady
6 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
semi-sweet chocolate
cut up, null, null |
|
| ½ | cup |
butter
|
|
| 1 | tablespoon |
sugar
|
|
| 1 ½ | teaspoons |
all-purpose flour
|
|
| 1 | teaspoon |
liqueur
optional, raspberry |
*
|
| 4 | large |
eggs
separated |
|
| 1 | cup |
raspberry jam
seedless |
*
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
semi-sweet chocolate
cut up, null, null |
|
| 118 | ml |
butter
|
|
| 15 | ml |
sugar
|
|
| 7.5 | ml |
all-purpose flour
|
|
| 5 | ml |
liqueur
optional, raspberry |
*
|
| 4 | large |
eggs
separated |
|
| 237 | ml |
raspberry jam
seedless |
*
|
| 1 | x |
whipped cream
|
*
|
Directions
In a large heavy saucepan combine chocolate and butter.
Cook and stir over low heat until chocolkate melts.
Remove from heat, stir in sugar, flour, and liqueur.
Using a spoon, beat egg yolks, one at a time, until combined.
Set aside.
In a mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form.
Fold into chocolate mixture.
Pour into a greased 8-inch springform pan.
Bake in a 350℉ (180℃) oven for 25 to 30 minutes or until edges puff.
Cool on a rack for 30 minutes.
Remove sides of pan; cool completely.
Chill, covered, for 4 to 24 hours.
Heat jam just until milted.
To serve, drizzle jam on each dessert plate; top with cake slice, whipped crea, and fresh raspberries, if desired.
