Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, August 11, 2011

This dessert worked its way up from the archives of my recipe book. I made this ONCE 25 years ago and it was such a disaster that I never made it again. I clung to the recipe though, because I knew someday I would make it again. In hindsight, I know what I did wrong so this time I was determined NOT to make the same mistake. Another thing I learned is that this recipe is GLUTEN FREE...something I knew nothing about all those years ago. I do remember the soupy mess I made when I was a young cook, tasted delicious...but looked nothing like a loaf. This time is different!! We have overcome!!!

Chocolate Truffle Loaf with Raspberry Sauce

2 cups heavy cream - divided use 
3 egg yolks
2 8-ounce packages semi sweet baking chocolate - chopped
1/2 cup light Karo syrup
1/2 cup butter
1/4 cup powdered sugar
1 teaspoon vanilla
10 ounces fresh raspberries
1/2 cup Karo syrup

Line a loaf pan with plastic wrap. Set aside.

Mix 1/2 cup cream with the egg yolks. Set aside.

In a medium saucepan, melt butter over medium heat. Add corn syrup and stir. Add in chopped chocolate and stir until melted. Add egg yolk mixture and cook and stir for 3 minutes. Cool completely to room temperature.

Beat remaining 1 1/2 cups cream with powdered sugar and vanilla until soft peaks form. Gently fold whipped cream into cooled chocolate mixture. Pour into prepared loaf pan. Chill overnight. Serve with raspberry sauce. (recipe follows)

Raspberry Sauce
1 10-ounce package raspberries
1/2 cup light Karo syrup - or sweetness to taste (raspberries can be tart!)

In a food processor, blend berries until liquid. Strain to remove seeds then mix with Karo syrup. Serve over Truffle Loaf

The cast of characters.

Mix the egg yolks with the cream and set aside.

Melt the butter then add the corn syrup.

Add the chopped chocolate.

Then add the egg/cream mixture. Cool completely. 
I put mine in the fridge overnight and finished it the next day.

Whip the cream, powdered sugar 
and vanilla until soft peaks form.

Add a spoonful of the whipped cream 
to the COOLED chocolate mixture 
and stir to combine. If it's not COMPLETELY cooled, 
it will melt the whipped cream and you 
will end up with chocolate soup.

Gently start folding in the 
rest of the whipped cream.

Nope...not done yet.

There! Nice and blended.

Line a loaf pan with plastic wrap.

Pour in the chocolate mixture and seal. 
Place the loaf in the fridge to chill 
for several hours or overnight.

Now this next step is the most important one.

Lick the spatula.

Blend the raspberries and corn syrup.

Run the raspberry mixture through a
fine sieve to remove the seeds.

After the loaf has chilled completely...
slice it up....

...pour some raspberry sauce on a plate 
and serve with more whipped cream!!