Try this Raspberry Truffle Cake recipe, or contribute your own.
Suggest a better descriptionIn heavy saucepan, combine chocolate and butter. Cook and stir oer low heat until chocolate melts. Remove from heat. Stir in sugar, flour, and 1 tsp. raspberry liquer, if desired. With wooden spoon, beat in yolks, 1 at a time, just until combined; set aside. In large bowl beat egg whites with electric mixer on high speed until stiff peaks form. Fold in chocolate mixture. Pour into greased 8 inch springform pan. Bake in 350F oven 25 to 30 minutes or until edges puff. Cool on rack 30 minutes. Remove sides of pan; cool. Chill, covered, 4 to 24 hours. To serve, top with Sweetened Whipped Cream, raspberries, and Chocolate Curls. Drizzle each piece with 1 tbls. melted jam. Serves 12. Sweetened Whipped Cream: Chill mixing bowl and beaters of electric mixer in refrigerator. In chilled bowl combine 1 cup whipping cream, 2 tbls. powdered sugar, and 1/2 tsp. vanilla. Beat with chilled beaters on medium speed until soft peaks form. Makes 2 cups. Chocolate Curls: Draw vegetable peeler across bar of chocolate. Transfer curls to top of cake with toothpick or wooden skewer. Recipe by: Eileen Holze < beck4@nyc.pipeline.com> Posted to CHILE-HEADS DIGEST V3 #,
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Serving Size: 1 Serving (1609g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2406 | ||
Calories from Fat: 1724 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 191.5g | 255 % | |
Saturated Fat 89.3g | 446 % | |
Monounsaturated Fat 62g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 4474mg | 1377 % | |
Sodium 2053.9mg | 71 % | |
Potassium 1373mg | 36 % | |
Total Carbohydrate 48.8g | 14 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 48.7g | ||
Protein 127.2g | 182 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2406
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