Raspberry truffle cake

 
                           Raspberry Truffle Cake
 
 Recipe By     : Eileen Holze 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16      Oz.           Semisweet Chocolate -- cut up
      1/2  Cup           Butter
    1      Tbls.         Sugar
    1 1/2  Tsp.          Flour
    4                    Eggs -- separated
                         Sweetened Whipped Cream
                         Raspberries
                         Chocolate Curls
      3/4  Cup           Seedless Raspberry  Jam, Melted
 
 
  In heavy saucepan, combine chocolate and butter.  Cook and stir oer low
  heat until chocolate melts.  Remove from heat.  Stir in sugar, flour, and 1
  tsp. raspberry liquer, if desired.  With wooden spoon, beat in yolks, 1 at
  a time, just until combined; set aside.
  In large bowl beat egg whites with electric mixer on high speed until stiff
  peaks form.  Fold in chocolate mixture.  Pour into greased 8 inch
  springform pan.  Bake in 350F oven 25 to 30 minutes or until edges puff.
  Cool on rack 30 minutes.  Remove sides of pan; cool.  Chill, covered, 4 to
  24 hours.
  To serve, top with Sweetened Whipped Cream, raspberries, and Chocolate
  Curls.  Drizzle each piece with 1 tbls. melted jam.  Serves 12.
  Sweetened Whipped Cream: Chill mixing bowl and beaters of electric mixer in
  refrigerator.  In chilled bowl combine 1 cup whipping cream, 2 tbls.
  powdered sugar, and 1/2 tsp. vanilla.  Beat with chilled beaters on medium
  speed until soft peaks form.  Makes 2 cups.
  Chocolate Curls:  Draw vegetable peeler across bar of chocolate.  Transfer
  curls to top of cake with toothpick or wooden skewer.
 
 
 
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