RICH TRUFFLE WEDGES

Rich Truffle Wedges image

I've made and served this decadent dessert numerous times - to the delight of guests and family. It has a fudgy consistency and big chocolate taste. The tart raspberry sauce complements the flavor and looks lovely spooned over each slice. -Patricia Vatta, Norwood, Ontario

Provided by Taste of Home

Time 55m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1/2 cup butter
6 ounces semisweet chocolate, chopped
3 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour
GLAZE:
1/4 cup butter
2 ounces semisweet chocolate, chopped
2 teaspoons honey
SAUCE:
2 cups fresh or frozen unsweetened raspberries
2 tablespoons sugar
Whipped cream, fresh raspberries and mint, optional

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.

Nutrition Facts : Calories 246 calories, Fat 16g fat (9g saturated fat), Cholesterol 84mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.