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- 2 tablespoons semi-sweet chocolate chips
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
- powdered sugar - for dusting
- 1/2 cup raspberries - for garnish
The complementary flavors of chocolate and raspberry make a delicious combination in this fudge-like
cake topped with an irresistible frosting.
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:
heat the jam with the chocolate chips, butter and lemon juice.
Pour over the top of the cooled
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