Raspberry Truffle Cake

Directions

In heavy saucepan, combine chocolate and butter.

Cook and stir oer low heat until chocolate melts.

Remove from heat. Stir in sugar, flour, and 1 teaspoon raspberry liquer, if desired. With wooden spoon, beat in yolks, 1 at a time, just until combined; set aside.

In large bowl beat egg whites with electric mixer on high speed until stiff peaks form.

Fold in chocolate mixture. Pour into greased 8 inch springform pan.

Bake in 350℉ (180℃) oven 25 to 30 minutes or until edges puff.

Cool on rack 30 minutes.

Remove sides of pan; cool. Chill, covered, 4 to 24 hours.

To serve, top with Sweetened Whipped Cream, raspberries, and Chocolate Curls.

Drizzle each piece with 1 tbls. melted jam. Serves 12.

Sweetened Whipped Cream: Chill mixing bowl and beaters of electric mixer in refrigerator.

In chilled bowl combine 1 cup whipping cream, 2 tbls. powdered sugar, and ½ teaspoon vanilla. Beat with chilled beaters on medium speed until soft peaks form.

Makes 2 cups.

Chocolate Curls: Draw vegetable peeler across bar of chocolate.

Transfer curls to top of cake with toothpick or wooden skewer.