If you love Chocolate, then this cake is for you.This chocolate truffle cake is creamy and smooth with rich chocolate flavor. and is perfect to the crunchy nut crust. And with raspberry sauce ….it’s like a party in your mouth. I used 9 x 2 ¾ spring form baking pan.
Ingredients for crust:
2 cups coarsely chopped Pecans (or walnuts)
3/4 stick butter softened room temperature
¾ cup sugar ( I used Torbanido sugar)
2/3 cup flour
2 ½ cups Heavy whipping cream
(2) 12oz Semi sweet or Dark chocolate chips
2 egg yolks
(2) 12 oz thawed frozen raspberries ( also can use fresh)
1 cup powdered sugar
Crust:Combine nuts with butter,sugar and flour. Press down the mixture in a well greased spring form baking pan and bake at 375 degrees for 15 minutes. Let the crust cool completely.
Truffle:Bring the cream to boil and pour it over chocolate.stir until smooth and that all chocolate is melted. Add egg yolks and stir well again. Pour the truffle mixture over the cool crust and refrigerate at least 6 hrs.
Raspberry sauce: Mix Raspberries in a mini blender or food processor. Add powdered sugar and mix well. You can adjust sugar depending on your taste. Using strainer separate the seed from the sauce.