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