Chocolate-Raspberry Truffle Bars
Silvana Nardone
From Every Day with Rachael Ray
February 2007
MAKES NINE BARS
Prep Time: 15 min
Bake Time: 40 min
1 pound semi-sweet chocolate
2 sticks (8 ounces) plus 1 1/2 tablespoons unsalted butter
1 1/4 cups sugar
5 large eggs
1 cup flour
2 half-pints fresh raspberries
1. Preheat the oven to 350º. Butter and
flour a 9-inch square baking pan. In a
microwave oven or double boiler, melt
half of the chocolate and the 2 sticks
butter; stir to combine. Set aside.
2. In a large bowl, using a whisk, beat
the sugar with the eggs until bubbly,
about 1 minute. Gradually whisk in
the melted chocolate, then the flour.
Using a spatula, scrape the batter into
the prepared pan, smooth the top and
bake until a toothpick inserted in the
center comes out with moist crumbs,
about 35 minutes. Let cool on a rack.
3. In a microwave oven or double
boiler, melt the remaining chocolate
and 1 1/2 tablespoons butter; stir to
combine. Pour the glaze onto the
cooled truffle cake and tilt the pan to
coat the top. Refrigerate to partially
set the glaze, about 30 minutes. While
the chocolate is still tacky, scatter the
raspberries in a single layer on top,
then refrigerate for a few more minutes
to set the glaze completely. Cut the
cake into 3-inch squares.
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