Rich Truffle Wedges

• 12 cup butter or 12 cup margarine
• 6 semi-sweet chocolate baking squares, chopped
• 3 eggs
• 23 cup sugar
• 1 teaspoon vanilla
• 14 teaspoon salt
• 23 cup flour
• 14 cup butter
• 2 semi-sweet chocolate baking squares
• 2 unsweetened chocolate squares
• 2 teaspoons honey
• 2 cups unsweetened raspberries (fresh or frozen)
• 2 tablespoons sugar

1. In a microwave or double boiler, melt butter and chocolate; stir until smooth.
2. Cool for 20 minutes.
3. In a bowl, beat eggs, sugar, vanilla and salt until thick.
4. Blend in chocolate mixture.
5. Stir in flour; mix well.
6. pour into 9-inch springform pan.
7. Bake at 350F for 25-30 minutes.
8. Cool on wire rack.
9. GLAZE: Combine glaze ingredients in a saucepan; cook and stir over low heat until melted and smooth.
10. Cool slightly.
11. Run a knife around edges of the springform pan to loosen; remove cake to a serving plate.
12. Spread glaze over top and sides.
13. SAUCE; For sauce, puree raspberries in a blender or food processor, discarding seeds,.
14. Stir in sugar; chill until serving.
15. Spoon sauce over individual servings.
16. Garnish with whipped cream, raspberries and mint, if desired.

butter, semisweet chocolate baking squares, eggs, sugar, vanilla, salt, flour, butter, semisweet chocolate baking squares, chocolate squares, honey, unsweetened raspberries, sugar

Taken from www.food.com/recipe/rich-truffle-wedges-386438 (may not work)