---------- Recipe via Meal-Master (tm) v8.05
  
       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
   in a 350~ oven for 25 to 30 minutes or till edges puff.
   Cool on a rack for 30 minutes. Remove sides of pan; cool
   completely.  Chill, covered, for 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.
   
   Per serving: 459 calories, 29g fat, 119mg chol, 53g carbo.
   
   Better Homes And Gardens, March 1993
  
 -----

Plain Text Version of This Recipe for Printing or Saving