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.