Rich truffle wedge

1 Servings

Ingredients

Quantity Ingredient
½ cup Margarine
6 Squares semi chocolate;chopped
3 Eggs
⅔ cup Sugar
1 Teaspoon; vanilla
¼ Teaspoon; salted to taste
⅔ Cup; flour
¼ Cup; margaine
2 Square semisweet chocolate
Square unsweetened baking chocolate
2 Teaspoon; honey
2 cups Fresh or frozen-- raspberry

Directions

GLACE

SAUCE

Recipe By : Iara Lewin

In a microwave melt margarine and chocolate, stir until smooth.Cool for 10 min. In a mixing bowl, beat eggs, sugar, vanilla and salt until thich, about 4 min. Blend in chocolate mixture.Stir in flour, mix well. Pour into a greased and floured 9" springform pan. Bake 350 for 25-30 min.or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Combine glaze ingredients in a small saucepan; cook and stir over low heat until melted and smooth.Cool slightly. Run a knife around edge, remove to serving plate. Spread glaze over the top and sides,set aside. For sauce, puree the raspberries in the blender. Press through a sieve if disere.Stir in sugar,till until serving.

Posted to JEWISH-FOOD digest V97 #311 by BNLImp@... (Iara Lewin) on

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