Raspberry Truffle Cake
16 oz. Semi sweet chocolate, cut up
1/2 cup butter
1 Tablespoon sugar
1 1/2 teaspoon flour
1 teaspoon raspberry liqueur (optional)
4 eggs, separated
1 12oz jar seedless raspberry jam (1 cup)
In a large sauce pan, combine chocolate an butter. Heat till chocolate melts. Remove from heat and add sugar, flour and liqueur. using a spoon, beat in egg yolks one at a time, till combined. Set aside.
In a mixing bowl, beat egg whites till stiff.Fold into chocolate ,mixture. Pour into a greased 8 inch spring-form pan. Bake in a 350 degree oven for 25-30 minutes till puffed. Cool on a rack for 30 minutes. Removes side of pans and let cool completely. Chill, covered for 4-24 hours.
Heat jam in a small saucepan till melted. To serve, drizzle jam on each plate, top with cake slice. Garnish with whipped cream, and fresh raspberries.
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