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Title: Rich Truffle Wedge
Yield: 1 Servings

Ingredients

    1/2 c  margarine
      6    squares semi chocolate;
           -chopped
      3    eggs
    2/3 c  sugar
      1    teaspoon; vanilla
    1/4    teaspoon; salted to taste
    2/3    cup; flour

Instructions

------------------------------------GLACE-----------------------------------
1/4 cup; margaine
2 square semisweet chocolate
1 square unsweetened baking
-chocolate
2 teaspoon; honey

------------------------------------SAUCE-----------------------------------
2 c 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 25-30 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 JEWISH-FOOD digest V97 #311 by BNLImp@aol.com (Iara Lewin) on

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