MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Raspberry Truffle Cake
Categories: Cakes, Desserts, Fruits, Dairy, Chocolate
     Yield: 12 Servings

    16 oz Semi-sweet chocolate; cut up
   1/2 c  Butter
     1 tb Sugar
 1 1/2 ts A-P flour
     1 ts Raspberry liqueur (optional)
     4 lg Eggs; separated
    12 oz Seedless raspberry jam (1 c)
          Whipped cream

 In a large heavy saucepan combine chocolate and butter. Cook and
 stir over low heat until chocolkate melts. Remove from heat. Stir
 in sugar, flour, and liqueur. Using a spoon, beat egg yolks, one at
 a time, until combined. Set aside.

 In a mixing bowl beat egg whites with an electric mixer on high
 speed till stiff peaks form. Fold into chocolate mixture. Pour into
 a greased 8" springform pan. Bake in a 350°F/175°C oven for 25 to
 30 minutes or until edges puff. Cool on a rack for 30 minutes.
 Remove sides of pan; cool completely. Chill, covered, for 4 to
 24 hours.

 Heat jam just until milted. To serve, drizzle jam on each dessert
 plate; top with cake slice, whipped crea, and fresh raspberries, if
 desired.

 Recipe FROM: Better Homes And Gardens, Mar 1993

 Posted by: Eileen Holze <[email protected]>

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.