CHOCOLATE TRUFFLE CAKE WITH CHOCOLATE RASPERRY GLAZE

To Make Cake:
Cut out a circle of parchment paper that is the size of a 9 in. round cake pan.Grease and flour the pan, then line the bottom with the circle of parchment paper. Preheat the oven to 350 degrees. In a double boiler, melt 2 sticks of unsalted butter with 1cup of semi-sweet chocolate chips and 1 cup of dark chocolate chips. Stir until completely melted. In saucepan, combine 1/2 cup sugar and 1/3 cup light corn syrup, let come to a full boil. Remove from heat. In a mixing bowl, combine 5 large eggs, 1/2 cup sugar, 2 teas. vanilla extract, 1/2 teas. almond extract. Beat for 3 min on high speed. Slowly beat the corn syrup mixture into the eggs with the mixer on low speed. When fully incorporated, beat the mixture on medium speed for 7 minutes. Add half of the melted chocolate and butter into the egg mixture with the mixer on low speed. Then, with a whisk, by hand, incorporate the remaining chocolate mixture into the eggs. Pour the cake batter into the prepared pan. Place the cake pan in a larger pan and fill the larger pan halfway with warm water. Bake for 40 min. Remove cake from oven and sit pan on rack to cool, for 15 min. Run a knife around edges to loosen, turn cake over onto cake pan, and remove parchment paper. Let cool completely and refrigerate for 3 hours or overnight.

Raspberry Glaze:
Melt all glaze ingredients together, stirring constantly. When melted, drizzle on top of cooled trufffle cake.

Garnish finished cake with fresh or drained frozen raspberries.
Refrigerate until ready to serve.