Raspberry Truffle Cake
- Grease and flour an 8-inch springform pan; set aside. In a heavy, large saucepan stir chocolate and butter over low heat just until chocolate melts. Remove from heat; cool slightly (about 5 minutes). Stir in granulated sugar and flour. Using a wooden spoon, beat in egg yolks, one at a time, just until combined. Set aside.
- In a medium mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold into chocolate mixture. Pour into the prepared pan. Bake in a 350 degree F oven for 25 to 30 minutes or until edges puff (toothpick will not come out clean). Cool in pan on a wire rack for 30 minutes. Remove side of pan; cool completely. Cover and chill for at least 4 hours or up to 24 hours.
- To serve, cut cake into wedges. In a small saucepan heat and stir jam and liqueur or orange juice over low heat just until jam is melted. Drizzle jam on dessert plates; top each with a cake wedge. (See note below.) If desired, top with whipped cream or dust with powdered sugar and garnish with fresh raspberries. Makes 12 servings.
From the Test Kitchen
If the cake sticks to the bottom of the pan when serving, place the pan bottom on a warm, moist dish cloth for one minute before cutting.
Nutrition Facts (Raspberry Truffle Cake)
- Per serving:
- 363 kcal cal.,
- 22 g fat
- (12 g sat. fat,
- 93 mg chol.,
- 115 mg sodium,
- 42 g carb.,
- 3 g fiber,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet