Raspberry Truffle Cake – Eat With Your Eyes


Ingredients: 16 ounces Semi sweet chocolate, cut up,1/2 cup butter,1 tablespoon sugar,1 1/2 teaspoons flour,1 teaspoon raspberry liqueur (optional),4 eggs, separated,1 (12 oz) jar seedless raspberry jam (equal to 1 cup)

  1. In a large saucepan, combine chocolate and butter.
  2. Heat until chocolate melts.
  3. Remove from heat and add sugar, flour and liqueur. Using a spoon, beat in egg yolks one at a time until combined. Set aside.
  4. In a mixing bowl, beat egg whites until stiff. Fold into chocolate mixture.
  5. Pour into a greased 8 inch spring-form pan.
  6. Bake in a 350 degree oven for 25-30 minutes until puffed. Cool on a rack for 30 minutes.
  7. Removes side of pans and let cool completely. Chill, covered, for 4-24 hours.
  8. Heat jam in a small saucepan until melted. To serve, drizzle jam on each plate, top with cake slice.
  9. Garnish with whipped cream and fresh raspberries.


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