 | | Directions | CAKE:
- Preheat oven to 350°F.
- Grease springform pan, dust with cocoa powder or flour.
- Combine flour, baking powder and salt in a medium bowl and set aside.
- In a small saucepan, over low heat, melt the chips, unsweetened chocolate squares and butter. Stir until smooth.
- Remove from heat and allow to cool slightly.
- In a medium bowl, whisk together the sugar, the jam, cherry juice and eggs until well blended.
- Stir in cooled chocolate and flour mixture into the jam mixture, mix well.
- Pour into a prepared springform pan.
- Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove the sides of the pan and allow to cool completely.
TOPPING:
- In a small saucepan, heat the jam with the chocolate chips, butter and lemon juice.
- Pour over the top of the cooled cake.
- Dust with powdered sugar if desired and top with fresh raspberries .
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Prep Time: 25 minutes
Cook Time: 45 minutes
Container: 9-inch round springform pan
Servings: 16
|  | | Ingredients | | - | | CAKE: |
| - | | 1 cup flour |
| - | | 3/4 teaspoon baking powder |
| - | | 1/4 teaspoon salt |
| - | | 6 tablespoons semi-sweet chocolate chips |
| - | | 2 ounces unsweetened chocolate baking squares |
| - | | 3/4 cup unsalted butter |
| - | | 3/4 cup sugar |
| - | | 3/4 cup raspberry jam - seeded or unseeded |
| - | | 1 tablespoon maraschino cherry juice |
| - | | 2 eggs |
| - | | TOPPING: |
| - | | 1/4 cup raspberry jam |
| - | | 2 tablespoons semi-sweet chocolate chips |
| - | | 1 tablespoon unsalted butter |
| - | | 1 tablespoon lemon juice |
| - | | powdered sugar - for dusting |
| - | | 1/2 cup raspberries - for garnish |
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