I don't know why I never made it, but it was absolutely unbelievable.
Everybody liked it.
Admittedly some passed on the sauce, but that's their loss. The raspberry is a lovely counterpoint to the rich chocolate of the cake. I served the sauce on the side, however if I ever bring this somewhere I'm going to flood the top with the sauce. It would be visually stunning and a delight to eat.
Some with out further ado here's the link to the chocolate truffle cake with raspberry sauce.
Of course I had to modify the recipe a little bit.
- I used a nine inch spring form pan lined with wax paper (the loaf just didn't cut it in my eyes).
- I used 12 oz of raspberries instead of 10oz (because that was how much was in the bag and I couldn't be bothered).
- However with the increased number of raspberries I did not change the amount of Karo. I wanted the sauce to be on the tart side.
The whole thing was dead easy and was a huge hit. I'm glad I had held onto the recipe so long, but I wished I had tried it out sooner.