Rich Chocolate Truffle Wedges With Raspberry Sauce

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.