Chocolate-Raspberry Truffle Bars

By Tamipri

Ingredients

• 1 lb. semisweet chocolate
• 2 sticks + 1 1/2 Tb. unsalted butter
• 1 1/4 c. sugar
• 5 large eggs
• 1 c. flour
• 1 pint raspberries

Preparation

Step 1

1. Preheat the oven to 350 degrees. In a double boiler, melt half of the chocolate and the 2 sticks butter; stir to combine.

2. In a large bowl, whisk the sugar and eggs until bubbly, about 1 minute. Gradually whisk in the melted chocolate, then the flour. Using a spatula, scrape the batter into a greased and floured 9" square baking pan, smooth the top and bake until a toothpick inserted into the center comes out with moist crumbs, about 35 minutes. Let cool.

3. In the double boiler, melt the remaining chocolate and 1 1/2 Tb. butter; stir to combine. Pour the glaze onto the cooled truffle cake; tilt the pan to coat the top. Refrigerate until the glaze is partially set, about 30 minutes. Scatter the raspberries in a single layer on top, then refrigerate for a few more minutes to set the glaze.