Raspberry Truffle Cake

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.