Truffle Wedges

Yield: 12 servings

Ingredients

Truffle

• 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

Glaze

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

Sauce

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

Instructions

Truffle

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.

Glaze

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.

Sauce

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.

Notes

* For best results, use our Pan Release!