Rich Truffle Wedges


1/2 cup butter or margarine
  6 (1 oz) squares semisweet chocolate, chopped
  3 eggs
2/3 cup granulated sugar
  1 tsp vanilla extract
1/4 tsp salt
2/3 cup all-purpose flour

In a microwave or double boiler, melt 
butter and chocolate; stir until smooth. 

Cool for 10 minutes.

In a mixing bowl, beat eggs, sugar, 
vanilla extract and salt until thick, 
about 4 minutes. 

Blend in chocolate mixture. 

Stir in flour; mix well. 

Pour into a greased and floured 9-inch 
springform pan. 

Bake at 350 degrees F for 25 to 30 minutes 
or until a wooden pick inserted near the 
center comes out clean. 

Cool completely on a wire rack.

~~  Glaze

1/4 cup    butter or margarine
  2 (1 oz) squares semisweet chocolate
  2 (1 oz) squares unsweetened chocolate
  2 tsp    honey

Combine 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.

~~ Sauce


2 cups fresh or frozen unsweetened raspberries
2 TBS granulated sugar

Whipped cream (optional)
Fresh raspberries (optional)
Mint (optional)

Pur�e the raspberries in a blender. 

Press through a sieve if desired; discard seeds. 

Stir in sugar; chill until serving time. 

Spoon sauce over individual servings. 

Garnish with whipped cream, raspberries and 
mint if desired.

Yields 12 servings.


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