Raspberry Truffle Cake
By: megan Pires
Published: Thursday, February 11, 2010 - 7:27am

Ingredients




16 ounces Semi sweet chocolate, cut up
1/2 cup butter
1 tablespoon sugar
1 1/2 teaspoons flour
1 teaspoon raspberry liqueur (optional)
4 eggs, separated
1 (12 oz) jar seedless raspberry jam (equal to 1 cup)

Preparation

1 In a large saucepan, combine chocolate and butter. Heat until chocolate melts. Remove from heat and add sugar, flour and liqueur. Using a spoon, beat in egg yolks one at a time until combined. Set aside. 2 In a mixing bowl, beat egg whites until stiff. Fold into chocolate mixture. Pour into a greased 8 inch spring-form pan. Bake in a 350 degree oven for 25-30 minutes until puffed. Cool on a rack for 30 minutes. Removes side of pans and let cool completely. Chill, covered, for 4-24 hours. 3 Heat jam in a small saucepan until melted. To serve, drizzle jam on each plate, top with cake slice. Garnish with whipped cream and fresh raspberries.

About


An almost flourless cake that has " I love you" written all over it! A chocoaholic's dream!

Comments:
Liz Mcnett Crowl

Made this for Valentine's Day birthday dinner and got raves. Rich!
megan Pires

I'm so glad you liked it! It was very rich but perfect for Valentines.