Chocolate-Raspberry Truffle Cake

Name: Chocolate-Raspberry Truffle Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 340 grams bittersweet chocolate, coarsely chopped; 6 larges eggs; 2 Tbsps all-purpose flour; 283 grams package frozen raspberries, thawed; 79 milliliters sugar; 8 servings Sweetened whipped cream; 118 milliliters unsalted butter, cut into pieces; 79 milliliters water

Chocolate-Raspberry Truffle Cake might be just the dessert you are searching for. One portion of this dish contains roughly 8g of protein, 33g of fat, and a total of 468 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up whipped cream, butter, raspberries, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Puree raspberries in a food processor. Press raspberry mixture through a wire-mesh sieve, using the back of a spoon to squeeze out juice. Discard seeds. Bring juice to a boil over high heat; cook over medium heat, stirring often, until mixture is reduced to 1/2 cup.

Ingredients you will need

Raspberries

Juice

Seeds

Equipment you will use

Food Processor

Sieve

Remove from heat, and cool completely.

Butter an 8" round cakepan, and line bottom with wax paper.

Ingredients you will need

Butter

Equipment you will use

Wax Paper

Cook water and sugar in a saucepan over medium heat until sugar dissolves, stirring occasionally.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Add butter, and cook, stirring occasionally, until butter melts.

Ingredients you will need

Butter

Remove from heat, and add chocolate; stir until smooth. Cool.

Ingredients you will need

Chocolate

Whisk together raspberry reduction, eggs, flour, and almond extract in a large bowl.

Ingredients you will need

Almond Extract

Raspberries

Reduction

All Purpose Flour

Egg

Equipment you will use

Whisk

Bowl

Add chocolate mixture, and beat at medium speed with an electric mixer until blended.

Ingredients you will need

Chocolate

Equipment you will use

Hand Mixer

Pour into prepared cakepan.

Place cakepan in a larger pan; add hot water to large pan to a depth of 1".

Ingredients you will need

Water

Equipment you will use

Frying Pan

Bake at 325 for 42 to 45 minutes.

Equipment you will use

Oven

Remove from water bath. Cool cake completely in pan on a wire rack.

Ingredients you will need

Water

Equipment you will use

Wire Rack

Frying Pan

Run a thin knife around pan to loosen cake. Invert cake onto a platter; remove wax paper, and invert onto another platter.

Equipment you will use

Wax Paper

Knife

Frying Pan

Cut cake into wedges, and serve with sweetened whipped cream and fresh berries, if desired.

Ingredients you will need

Sweetened Whipped Cream

Berries

Make-Ahead Plan: If desired, cake can be made a day ahead. Cover and chill in refrigerator; let stand at room temperature at least 1 hour before serving.