Rich Chocolate Truffle Wedges With Raspberry Sauce |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Oh sweet decadence. I did however, feel the glaze was a tad bitter for my tastes (yes, (blush), I tampered with a winner), so I made an adjustment to it by adding a bit of confectioner's sugar for added sweetness. Using a fine brand of chocolate such as Ghiradelli will guarantee this dessert to reign supreme. I've also used Baker's with fabulous results. This is a beautiful, rich dessert that an elegant restaurant would serve their guests, and my family adored it. I took a picture after placing three red candy roses in the center but unfortunately I can't share it with you because I haven't gotten a digital camera yet. Santa, are you listening. ? . Ingredients:
1/2 cup butter or 1/2 cup margarine |
6 ounces semi-sweet chocolate baking squares, chopped |
3 eggs |
2/3 cup sugar |
1 teaspoon pure vanilla extract |
1/4 teaspoon salt |
2/3 cup all-purpose flour |
1/4 cup butter or 1/4 cup margarine |
2 ounces semi-sweet chocolate baking squares |
2 ounces unsweetened chocolate squares |
2 teaspoons honey |
1 tablespoon confectioners' sugar |
2 cups fresh raspberries or 2 cups frozen unsweetened raspberries |
2 tablespoons sugar, to taste |
Directions:
1. Melt butter and chocolate in a microwave or double boiler, stirring until smooth.
2. Let cool for about 10 minutes.
3. In a large mixing bowl, beat the eggs, sugar, vanilla, and salt until thick, about 5 minutes.
4. Fold in the chocolate mixture.
5. Stir in the flour, blending well.
6. Pour into a greased and floured 9 inch springform pan.
7. Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
8. Cool completely on a wire rack.
9. Meanwhile in a small saucepan, combine the glaze ingredients.
10. Cook over low heat, stirring constantly, until glaze is smooth and melted.
11. Cool slightly.
12. Run a knife around edge of springform pan to loosen truffle dessert and transfer to a serving plate.
13. Spread glaze over top and sides.
14. If you wish to add any decoration , press lightly onto dessert at this point as glaze will harden as it dries.
15. For Raspberry Sauce, puree the raspberries in a food processor or blender.
16. Press through a sieve to discard seeds.
17. Stir in sugar.
18. If you prefer a sweeter sauce add more sugar to taste.
19. To serve, cut into wedges{this is a very rich dessert so a little goes a long way}, and spoon Raspberry Sauce over the top of each wedge.
20. Garnish with freshly whipped cream, raspberries, and a sprig of mint if desired.
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