Chocolate Truffle Loaf With Raspberry Sauce |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This recipe is SINFUL!! Serve very thin slices with raspberry sauce and unsweetened whipped cream. ENJOY!! Ingredients:
2 cups heavy cream, divided |
2 packages semi-sweet chocolate (16 oz) |
1/2 cup margarine |
3 egg yolks, slightly beaten |
1-3/16 cups light corn syrup (or dark) |
1/2 cup confectioners sugar |
raspberry sauce (below) |
1 package frozen raspberries (10 oz.) |
1/3 cup corn syrup (for sauce) |
Directions:
1. CAKE:
2. Line an 8 1/2x4 1/2x2 1/2 loaf pan with plastic wrap.
3. Mix 1/2 cup cream with egg yolks.
4. In a 3 quart saucepan, stir chocolate, corn syrup and margarine over medium heat until melted.
5. Add egg mixture.
6. Stirring constantly, cook for 3 minutes.
7. Cool to room temperature.
8. Beat remaining cream, sugar (1/4 cup confectioners sugar) and vanilla
9. until no streaks remain.
10. Pour into pan.
11. Refrigerate overnight or chill in freezer for 3 hours.
12. Serve with sauce.
13. RASPBERRY SAUCE:
14. In blender, puree 1 pkg. (10 oz.) frozen raspberries, thawed; strain.
15. (NOTE: Original recipe calls for 1/3 cup corn syrup to be added to frozen strawberries. I included this under ingredients. However, I did not add when I made this recipe because I felt it would be too sweet. I was glad I
16. didn't. I just used pureed frozen raspberries.)
17. MICROWAVE DIRECTIONS:
18. (NOTE: This is how I did it-anything to use my microwave!)
19. In 3 quart microwave bowl, mix chocolate, corn syrup and margarine.
20. Microwave at High (100%), stirring twice for 2-2 1/2 minutes, or until melted.
21. Stir in egg mixture.
22. Microwave, stirring twice, for 3 minutes.
23. Continue as above.
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