{"id":1887,"date":"2009-01-11T21:34:44","date_gmt":"2009-01-12T01:34:44","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=1887"},"modified":"2009-01-13T01:34:21","modified_gmt":"2009-01-13T05:34:21","slug":"chocolate-truffle-pie-with-raspberry-sauce%e3%81%9a%e3%81%a3%e3%81%97%e3%82%8a%e9%87%8d%e3%81%84%e3%83%81%e3%83%a7%e3%82%b3%e3%83%ac%e3%83%bc%e3%83%88%e3%82%b1%e3%83%bc%e3%82%ad%e3%80%81%e3%83%a9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=1887&lang=en","title":{"rendered":"Chocolate Truffle Pie with Raspberry Sauce
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Chocolate Truffle Pie with Raspberry Sauce<\/strong>
\nJanuary 10, 2009<\/em><\/p>\n

My mother-in-law knows I like cooking and I’m always looking for food ideas. Once she is done with her cooking magazines, she keeps them for me (I’m very grateful). One of my favorite ones is called Food & Family, published by the food company, Kraft. I don’t usually follow their recipes exactly, but I like to get ideas and create my own dishes. I tend to fail a lot when I bake. And I know that’s because I don’t follow the recipe. So when I saw this recipe<\/a> in their magazine and decided to try, I told myself, “Reiko, don’t change anything. Just follow exactly what it says.” I did cut down the amount of sugar (about by half), but other than that, I followed the recipe, and it turned out beautifully. It is a very dense cake, but the semi-sweet chocolate makes it not too sweet, although it is still very chocolaty. I served it with store-bought raspberry sauce and whipped cream. It was one of the easiest cakes I’ve ever made, and one of the most delicious ones as well. Highly recommended, especially for chocolate lovers!<\/p>\n

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Chocolate Truffle Pie with Raspberry Sauce January 10, 2009 My mother-in-law knows I like cooking and I’m always looking for food ideas. Once she is done with her cooking magazines, she keeps them for me (I’m very grateful). One of my favorite ones is called Food & Family, published by the food company, Kraft. I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-1887","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1887"}],"version-history":[{"count":34,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1887\/revisions"}],"predecessor-version":[{"id":2014,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1887\/revisions\/2014"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1887"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1887"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}