Recipe - Rich Truffle Wedge

One half cup Margarine
6 Squares semi
chocolate;chopped
3 Eggs
2/3 cup Sugar
1 Teaspoon; vanilla
One fourth Teaspoon; salted to taste
2/3 Cup; flour

GLACE
One fourth Cup; margaine
2 Square semisweet chocolate
Square unsweetened baking
chocolate
2 Teaspoon; honey

SAUCE
2 cup Fresh or frozen raspberry

Recipe By : Iara Lewin

In a microwave melt margarine and chocolate, stir until smooth.Cool for 10
min. In a mixing bowl, beat eggs, sugar, vanilla and salt until thich,
about 4 min. Blend in chocolate mixture.Stir in flour, mix well. Pour into
a greased and floured 9" springform pan. Bake 350 for 2530 min.or until a
toothpick inserted near the center comes out clean. Cool completely on a
wire rack. Combine glaze ingredients in a small saucepan; cook and stir
over low heat until melted and smooth.Cool slightly. Run a knife around
edge, remove to serving plate. Spread glaze over the top and sides,set
aside. For sauce, puree the raspberries in the blender. Press through a
sieve if disere.Stir in sugar,till until serving.

Posted to JEWISHFOOD digest V97 #311 by BNLImp@aol.com (Iara Lewin) on