Rich Truffle Wedges
10" dutch oven
1/2 cup butter or margarine
6 (1 oz.) squares semisweet chocolate, chopped
2/3 cup sugar
1 tsp. vanilla extract
2/3 cup flour
1/4 cup butter or margarine
2 (1 oz.) squares semisweet chocolate
2 (1 oz.) squares unsweetened chocolate
2 tsp. honey
2 cups fresh of frozen raspberries
2 Tbs. sugar
In you dutch oven melt the butter and chocolate, stir until smooth. I used 5 or 6 coals under my DO. Remove from pan and cool 10 minutes. In a mixing bowl, heat egg, sugar, vanilla and salt until thick, about 4 minutes. Blend in chocolate mixture. Stir in flour; mix well. Pour into a 10" dutch oven that has been lined with parchment paper. Bake at 350* for 25-30 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
Combine the glaze ingredients in an 8 or 10 inch dutch oven. Cook and stir over low heat until melted and smooth. I used 4 or 5 coals for this. Carefully remove cake from pan and take off parchment paper. Spread glaze over the top and sides; set aside. For the sauce, puree the berries and add the sugar. Spoon sauce over individual servings. 8 servings.
The Finished Product
We really liked this dessert. It was fudgy and the berries gave it good flavor, but it wasn't "truffley" at all. I probably won't make it again. It was a lot of work for something that was kind of a "high class" brownie. We all gave this one a B.