Raspberry-Fudge Cake

Categories: Cakes

Ingredients

• 1 cup all-purpose flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 4 (1 oz.) semisweet chocolate squares, divided
• 4 (1 oz.) unsweetened chocolate squares
• 3/4 cup butter or margarine
• 3/4 cup sugar
• 1 cup seedless raspberry jam, divided
• 1/4 cup cherry liqueur or maraschino cherry juice
• 3 large eggs
• 1 Tbsp. butter or margarine

Directions

1. Grease a 9-inch springform pan, and dust with cocoa; set aside.
2. Combine flour, baking powder, and salt; set aside.
3. Melt 3 semisweet chocolate squares, unsweetened chocolate squares, and 3/4 cup butter in a heavy saucepan over low heat, stirring constantly.
4. Whisk together sugar, 3/4 cup jam, liqueur, and eggs in a large bowl; whisk in chocolate mixture and flour mixture. Pour into prepared pan.
5. Bake at 350 degrees for 40 to 45 minute4s or until set. Cool in pan on a wire rack 10 minutes or until set. Cool in pan on a wire rack 10 minutes; remove sides od pan, and cool cake completely on wire rack.
6. Melt remaining semisweet chocolate square

7. and 1 Tbsp. butter in heavy saucepan over low heat, stirring constantly. Spread remaining

8. 1/4 cup jam over top of cake; drizzle with chocolate mixture.

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