Dessert Recipes

Truffle Wedges

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Yield: 12 servings



  • 1/2 cup butter
  • 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
  • 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. In a microwave or double boiler, melt butter and chocolate; stir until smooth.
  2. Cool for 10 minutes.
  3. Heat oven to 350 degrees F. Grease and flour* a 9 inch springform pan.
  4. In a mixing bowl, beat eggs, sugar, vanilla extract and salt until thick, about 4 minutes.
  5. Blend in chocolate mixture.
  6. Stir in flour; mix well.
  7. Pour into the prepared springform pan.
  8. Bake for 25 to 30 minutes or until a wooden pick inserted near the center comes out clean.
  9. Cool completely on a wire rack.


  1. Combine ingredients in a small saucepan; cook and stir over low heat until melted and smooth.
  2. Cool slightly.
  3. Run a knife around edge of springform pan to loosen; remove cake to serving plate.
  4. Spread glaze over top and sides; set aside.


  1. Puree raspberries in a blender or food processor. Press through a sieve if desired; discard seeds.
  2. Stir in sugar; chill until serving time.
  3. Spoon sauce over individual servings.
  4. Garnish with whipped cream, raspberries and mint, if desired.


* For best results, use our Pan Release!

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