Raspberry Truffle Cake

Photo: megan Pires

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

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.

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.

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.