Chocolate Truffle Loaf With Raspberry Sauce Recipe

How to make it

---

• CAKE:
• Line an 8 1/2x4 1/2x2 1/2" loaf pan with plastic wrap.
• Mix 1/2 cup cream with egg yolks.
• In a 3 quart saucepan, stir chocolate, corn syrup and margarine over medium heat until melted.
• Add egg mixture.
• Stirring constantly, cook for 3 minutes.
• Cool to room temperature.
• Beat remaining cream, sugar (1/4 cup confectioners sugar) and vanilla
• until no streaks remain.
• Pour into pan.
• Refrigerate overnight or chill in freezer for 3 hours.
• Serve with sauce.
• RASPBERRY SAUCE:
• In blender, puree 1 pkg. (10 oz.) frozen raspberries, thawed; strain.
• (NOTE: Original recipe calls for 1/3 cup corn syrup to be added to frozen strawberries. I included this under ingredients. However, I did not add when I made this recipe because I felt it would be too sweet. I was glad I
• didn't. I just used pureed frozen raspberries.)
• MICROWAVE DIRECTIONS:
• (NOTE: This is how I did it--anything to use my microwave!)
• In 3 quart microwave bowl, mix chocolate, corn syrup and margarine.
• Microwave at High (100%), stirring twice for 2-2 1/2 minutes, or until melted.
• Stir in egg mixture.
• Microwave, stirring twice, for 3 minutes.
• Continue as above.