Heather's popular chocolate indulgence - a small piece is all you need!
tsp baking powder
(1 oz) semisweet chocolate squares
(1 oz) unsweetened chocolate squares
cup seedless raspberry jam
cup cherry liquor or maraschino cherry juice
Cocoa powder, for dusting
Fresh raspberries (for garnish)
Preheat oven to 350 degrees. Grease a 9 inch spring form pan and dust with cocoa powder, set aside. Combine flour, baking powder and salt, set aside. Melt 3 semisweet squares, 4 unsweetened squares and 3/4 cup butter in heavy saucepan over low heat, stirring constantly. Whisk together sugar, 3/4 cup jam, liquor or juice, and eggs in a large bowl. Whisk in melted chocolate mixture and flour mixture. Pour into prepared pan. Bake for 45 minutes or until set. Cool in pan on wire rack 10 minutes, remove sides of pan and cool cake completely. To serve: Melt 1 semisweet square and 1 tbsp butter in heavy saucepan over low heat, stirring constantly. Let stand 15-20 minutes or until good consistency for drizzling. Spread remaining jam over top of cake. Drizzle melted chocolate over top of cake. Garnish with fresh raspberries.