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- 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:
- 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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