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

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

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

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

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.