Rich Truffle Wedges Recipes

RICH TRUFFLE WEDGES

Steps:

• In a microwave or double boiler, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a bowl, beat eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour; mix well. , Pour into a greased and floured 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , Combine the glaze ingredients in a small saucepan; cook and stir over low heat until melted and smooth. Cool slightly. Run a knife around the edge of springform pan to loosen; remove cake to serving plate. Spread glaze over the top and sides; set aside. , For sauce, puree raspberries in a blender or food processor. Press through a sieve if desired; discard seeds. Stir in sugar; chill until serving. , Spoon sauce over individual servings. Garnish with whipped cream, raspberries and mint if desired.

RICH TRUFFLE WEDGES

Steps:

• In a microwave or double boiler, melt butter and chocolate; stir until smooth. Cool for 20 minutes.
• In a bowl, beat eggs, sugar, vanilla and salt until thick.
• Blend in chocolate mixture. Stir in flour; mix well. pour into 9-inch springform pan.
• Bake at 350F for 25-30 minutes.
• Cool on wire rack.
• GLAZE: Combine glaze ingredients in a saucepan; cook and stir over low heat until melted and smooth. Cool slightly. Run a knife around edges of the springform pan to loosen; remove cake to a serving plate. Spread glaze over top and sides.
• SAUCE; For sauce, purée raspberries in a blender or food processor, discarding seeds,. Stir in sugar; chill until serving.
• Spoon sauce over individual servings. Garnish with whipped cream, raspberries and mint, if desired.

RICH CHOCOLATE TRUFFLE WEDGES WITH RASPBERRY SAUCE

Steps:

• Melt butter and chocolate in a microwave or double boiler, stirring until smooth.
• Let cool for about 10 minutes.
• In a large mixing bowl, beat the eggs, sugar, vanilla, and salt until thick, about 5 minutes.
• Fold in the chocolate mixture.
• Stir in the flour, blending well.
• Pour into a greased and floured 9 inch springform pan.
• Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool completely on a wire rack.
• Meanwhile in a small saucepan, combine the glaze ingredients.
• Cook over low heat, stirring constantly, until glaze is smooth and melted.
• Cool slightly.
• Run a knife around edge of springform pan to loosen truffle dessert and transfer to a serving plate.
• Spread glaze over top and sides.
• If you wish to add any"decoration", press lightly onto dessert at this point as glaze will harden as it dries.
• For Raspberry Sauce, puree the raspberries in a food processor or blender.
• Press through a sieve to discard seeds.
• Stir in sugar.
• If you prefer a sweeter sauce add more sugar to taste.
• To serve, cut into wedges{this is a very rich dessert so a little goes a long way}, and spoon Raspberry Sauce over the top of each wedge.
• Garnish with freshly whipped cream, raspberries, and a sprig of mint if desired.