Truffle Wedges



  • 1/2 cup butter or margarine
  • 6 (1 ounce) squares semisweet chocolate, chopped
  • 3 eggs
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup all-purpose flour


  • 1/4 cup butter or margarine
  • 2 (1 ounce) squares semisweet chocolate
  • 2 (1 ounce) squares unsweetened chocolate
  • 2 teaspoons honey


  • 2 cups fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • Whipped cream, unsweetened raspberries and mint (optional)


  1. Truffle: In microwave or double boiler, melt butter and chocolate; stir until smooth.
  2. Cool for 10 minutes.
  3. In a mixing bowl, beat eggs, sugar, vanilla extract and salt until thick, about 4 minutes.
  4. Blend in chocolate mixture.
  5. Stir in flour; mix well.
  6. Pour into greased and floured 9-inch springform pan.
  7. Bake at 350 degrees F for 25 to 30 minutes or until a wooden pick inserted near the center comes out clean.
  8. Cool completely on a wire rack.
  9. Glaze: Combine ingredients in a small saucepan; cook and stir over low heat until melted and smooth.
  10. Cool slightly.
  11. Run a knife around edge of springform pan to loosen; remove cake to serving plate.
  12. Spread glaze over top and sides; set aside.
  13. Sauce: Puree raspberries in blender or food processor. Press through a sieve if desired; discard seeds.
  14. Stir in sugar; chill until serving time.
  15. Spoon sauce over individual servings.
  16. Garnish with whipped cream, raspberries and mint, if desired.

Yield: 12 servings

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