Chocolate Truffle Cake with Raspberries

Ingredients

  • 10 ½ ounces Valrhona* or Lindt bittersweet chocolate
  • 1 ¼ sticks (½ cup plus 2 tablespoons) unsalted butter
  • 2/3 cup sugar
  • 5 large eggs
  • ¼ cup plus 2 tablespoons all-purpose flour
  • 6 ½ ounces Valrhona* or Lindt bittersweet chocolate
  • ¼ cup heavy cream
  • + 5 more ingredients
    • ¼ cup brewed espresso
    • ½ stick (¼ cup) unsalted butter, softened well
    • 1 tablespoon triple sec or other orange-flavored liqueur
    • 3 half-pints fresh raspberries
    • *available at some specialty foods shops

1. Make cake: Preheat oven to 350°F. and butter a 10-inch springform pan. 2. Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate and butter with sugar, stirring until smooth (sugar will not be dissolved). Rem...

View full recipe at SpringPad

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