Raspberry Fudge Cake

1 C. All Purpose Flour

3/4 t. Baking Powder

1/4 t. Salt

4 oz. Unsweetened Chocolate Squares

4 oz. Semisweet Chocolate Squares, divided

3/4 C. Butter or Margarine

3/4 C. Sugar

1 C. Seedless Raspberry Jam, divided

1/4 C. Cherry Liqueur or Maraschino Cherry Juice

3 large Eggs

1 T. Butter or Margarine

Fresh Mint Sprigs for Garnish

Grease a 9-inch springform pan, and dust with cocoa, set aside.

Combine flour, baking powder, and salt, set aside. Melt 3 semisweet chocolate squares, 4 unsweetened chocolate squares, and 3/4 cup butter in a heavy saucepan over low heat, stirring constantly.

Whisk together sugar, 3/4 C. jam, liqueur, and eggs in a large bowl; whisk in melted chocolate mixture and flour mixture. Pour into prepared pan. Bake at 350° F. for 40 to 45 minutes or until set.

Cool in pan on a wire rack for 10 minutes. Remove sides of pan, and cool cake completely on wire rack.

To serve, melt remaining 1 semisweet chocolate square and 1 tablespoon butter in a heavy saucepan over low heat, stirring constantly. Let stand 15 to 20 minutes or until a good consistency for drizzling.

Meanwhile, spread remaining 1/4 jam over top of cake. Slice Cake, and place on individual dessert plates. Drizzle chocolate glaze over slices.

Source: Chyrel