Raspberry chocolate truffle cake

Yield: 1 servings

Measure Ingredient
4 ounces Bittersweet chocolate
1 tablespoon Butter
3 tablespoons Heavy cream
2 tablespoons Raspberry liqueur
1 pint Fresh raspberries
5 ounces Bittersweet chocolate
5 ounces Butter
3 \N Eggs
3 \N Egg yolks
½ cup Sugar
5 tablespoons + 1 tsp. flour



Directions : Melt the chocolate in a double broiler, remove from heat, add the butter and set aside. In a separate pot, combine the cream and liqueur and bring to a boil. When boiling, pour over chocolate and stir to combine.

Let stand until truffle cream is set enough to pipe out of a pastry bag, about 45 minutes. On a wax paper sheet using a piping bag, pipe a one inch circle with the truffle cream. Place a raspberry in the center and pipe enough cream over to cover the raspberry. Makes 8 truffles. Refrigerate when needed. Cake - Melt the chocolate and butter together in a double boiler over low heat. Combine the eggs, yolks and sugar in a mixing bowl.

With an electric mixer, mix on high speed until the mixture triples in volume. Mix in the melted chocolate, then stir in the flour until mixed well. Using a standard sized muffin pan, pour the batter into the cups to ¾ full. Insert a truffle in the center of each and smooth batter over truffle. Bake at 350 degrees for 12-15 minutes, or until cake edges begin to pull away from pan. Makes 8 cakes.

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