Chocolate-Raspberry Truffle Cake Recipe

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Chocolate-Raspberry Truffle Cake
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Ingredients
12
Count
Nutrition
269
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. Puree raspberries in a food processor.
  2. Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
  3. Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
  4. Remove from heat and cool completely.
  5. Butter an eight inch cake pan and line bottom with parchment or waxed paper.
  6. Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
  7. Add butter and continue heating and stirring until butter melts.
  8. Remove from heat and add chocolate, stir until smooth and cool.
  9. (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
  10. Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
  11. Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
  12. Pour into prepared cake pan.
  13. Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
  14. Bake at 325°F for 42 to 45 minutes.
  15. Cake will have risen and not be completely set .
  16. Remove from water bath and cool cake completely on a wire rack.
  17. Cake will collapse as it cools down.
  18. Run a thin knife around pan to loosen cake.
  19. Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
  20. To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
  21. Garnish with whipped cream and a few fresh raspberries and serve.
  22. If desired, cake can be made a day ahead of time.
  23. Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 269.09 Kcal (1127 kJ)
Calories from fat 170.88 Kcal
% Daily Value*
Total Fat 18.99g 29%
Cholesterol 113.34mg 38%
Sodium 74.55mg 3%
Potassium 146.09mg 3%
Total Carbs 24.86g 8%
Sugars 20.33g 81%
Dietary Fiber 1.97g 8%
Protein 4.7g 9%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 3%
Iron 1.5mg 8%
Calcium 30.4mg 3%
Amount Per 100 g
Calories 372.77 Kcal (1561 kJ)
Calories from fat 236.72 Kcal
% Daily Value*
Total Fat 26.3g 29%
Cholesterol 157mg 38%
Sodium 103.27mg 3%
Potassium 202.37mg 3%
Total Carbs 34.44g 8%
Sugars 28.16g 81%
Dietary Fiber 2.73g 8%
Protein 6.51g 9%
Vitamin C 0.6mg 1%
Vitamin A 0.1mg 3%
Iron 2mg 8%
Calcium 42mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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