Raspberry Truffle Cake

Ingredients

• 16 oz. (16 squares) semisweet chocolate, cut up
• ½ cup butter
• 1 tablespoon sugar
• 1 ½ teaspoon all-purpose flour
• 4 eggs, separated
• 1 cup seedless raspberry jam
• Whipped cream
• Fresh raspberries

Instructions

In a saucepan combine chocolate and butter over low heat until melted. Remove from heat and stir in sugar and flour. Using a spoon, beat in egg yolks one at a time until combined. Set aside. In a bowl, beat egg whites with an electric mixer on high until stiff peaks form. Fold into chocolate mixture. Pour into a greased eight inch springform pan and bake in a 350º oven 25-30 minutes or until edges puff. Cool on a rack for 30 minutes. Remove sides of pan; cool completely. Chill covered for 4-24 hours. Heat jam just until melted. To serve, drizzle jam on plate; top with a slice of cake, whipped cream and fresh raspberries.