MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Raspberry Truffle Cake
 Categories: Cakes, Desserts, Fruits, Dairy, Chocolate
      Yield: 12 Servings
 
     16 oz Semi-sweet chocolate; cut up
    1/2 c  Butter
      1 tb Sugar
  1 1/2 ts A-P flour
      1 ts Raspberry liqueur (optional)
      4 lg Eggs; separated
     12 oz Seedless raspberry jam (1 c)
           Whipped cream
 
  In a large heavy saucepan combine chocolate and butter. Cook and
  stir over low heat until chocolkate melts. Remove from heat. Stir
  in sugar, flour, and liqueur. Using a spoon, beat egg yolks, one at
  a time, until 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" springform pan. Bake in a 350°F/175°C oven for 25 to
  30 minutes or until 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 until milted. To serve, drizzle jam on each dessert
  plate; top with cake slice, whipped crea, and fresh raspberries, if
  desired.
  
  Recipe FROM: Better Homes And Gardens, Mar 1993
 
  Posted by: Eileen Holze <beck4@nyc.pipeline.com>
 
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