Raspberry Truffle Cake

Title: Raspberry Truffle Cake

Categories: Cheesecakes, Chocolate

Yield: 12 servings

16 oz Semi-sweet chocolate; cut up

1/2 c Butter

1 tb Suagr

1 1/2 ts All-purpose flour

1 ts Raspberry liqueur; opt

4 Eggs; separated

12 oz Seedless raspberry jam

1cup

Whipped cream

In a large heavy saucepan combine chocolate and butter.

Cook and stir over low heat till chocolkate melts. remove

from heat, Stir in sugar, flour, and liqueur. Using a

spoon, beat egg yolks, one at a time, till combined. Set

aside.

In a mixing bowl beat egg whites with an electric mixer on

high speed till stiff peaks form. Fold into chocolate

mixture. Pour into a greased 8-inch springform pan. Bake

25 to 30 minutes or till edges puff.

Cool on a rack for 30 minutes. Remove sides of pan; cool

4 to 24 hours. Heat jam

just till milted.

To serve, drizzle jam on each dessert plate; top with cake

slice, whipped crea, and fresh raspberries, if desired.

459 calories,

29g fat,

119mg chol,

53g carbo.

Better Homes And Gardens, March 1993 --