Chocolate Truffle Cake



  • 5 double graham crackers, crushed fine
  • 1 teaspoon cocoa powder
  • 1 oz. melted butter


  • 1 1/2 cup powdered sugar
  • 4 egg yolks
  • 1 teaspoon vanilla
  • 1 pint thick whipping cream
  • 4 oz. butter
  • 20 oz. semisweet chocolate squares


  1. In a double boiler melt chocolate, add butter until melted
  2. While chocolate is melting, beat egg yolks with sugar until pale and thick.
  3. Bring cream to a boil. Remove from heat and slowly beat hot cream into egg and sugar mixture, then add chocolate and butter to the above hot mixture, beat until well blended.
  4. Add vanilla, beat until blended.
  5. Pour over graham cracker base. Refrigerate 18-24 hours before serving. Serve with raspberry sauce.

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