Raspberry Truffle Cake

16 oz semisweet chocolate, cut up
½ cup butter
1 tbsp sugar
1½ tsp flour
4 eggs
¾ cup Raspberry Premium Spread CAN or Raspberry Conserves US
1 tsp raspberry liquer (optional)
sweetened whipped cream
raspberries
chocolate curls

Grease an 8 inch springform pan and preheat oven to 350°F.
In a heavy saucepan, mix chocolate and butter. Stir over low heat until chocolate melts then remove from heat. Stir in sugar, flour and raspberry liquer, if desired. With a wooden spoon, beat in yolks, one at a time, just until mixed then set aside. In large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold in chocolate mixture. Pour into springform pan and bake for 25 to 30 minutes or until edges puff. Cool on rack 30 minutes. Remove sides of pan and cool. Chill, covered for 4-24 hours.
To serve, top with whipped cream, raspberries and chocolate curls. Drizzle each piece with melted raspberry spread.


More Recipes!