Raspberry Truffle Cake
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | Oz. |
semi-sweet chocolate
semi-sweet, cut up, null, null |
*
|
| ½ | cup |
butter
|
|
| 1 | Tbls. |
sugar
|
*
|
| 1 ½ | teaspoons |
all-purpose flour
|
|
| 4 | large |
eggs
separated |
|
| 1 | x |
whipped cream
sweetened |
*
|
| 1 | x |
raspberries
|
*
|
| 1 | x |
chocolate curls
|
* |
| ¾ | cup |
raspberry jam
seedless |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | Oz. |
semi-sweet chocolate
semi-sweet, cut up, null, null |
*
|
| 118 | ml |
butter
|
|
| 1 | Tbls. |
sugar
|
*
|
| 7.5 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
separated |
|
| 1 | x |
whipped cream
sweetened |
*
|
| 1 | x |
raspberries
|
*
|
| 1 | x |
chocolate curls
|
* |
| 177 | ml |
raspberry jam
seedless |
*
|
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.
