RICH CHOCOLATE TRUFFLE WITH RASPBERRY SAUCE

 

1/2 cup butter
6 ounces semi-sweet chocolate
3 eggs
2/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2/3 cup all-purpose flour

 

Glaze
1/4 cup butter
2 ounces semi-sweet chocolate
2 ounces dark chocolate
Sauce
2 cups fresh or frozen raspberries
2 Tablespoons sugar

 

In microwave oven, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Beat in eggs, vanilla, sugar, and salt until thick. Stir in flour and mix well. Pour into a greased, 9-inch springform pan. Bake at 350o F for 20 to 25 minutes. Cool completely and remove to serving dish.

 

Glaze: Combine glaze ingredients. Melt in microwave and stir until smooth. Cool for 1 to 3 minutes. Spread glaze over top of cake and allow to run over sides. Set aside.

 

Sauce: Puree raspberries in blender and pour through cheesecloth to remove seeds. Stir in sugar and chill until served.

 

Spoon sauce over individual servings. Garnish as desired (fresh whipped cream, raspberries, and mint).   Serves: at least 12.