Ingredients
Unsweetened baking cocoa
1
cup all-purpose flour
3/4
teaspoon baking powder
1/4
teaspoon salt
3
oz semisweet baking chocolate, cut into pieces
2
oz unsweetened baking chocolate, cut into pieces
3/4
cup butter or margarine
3/4
cup sugar
3/4
cup seedless raspberry jam
1
tablespoon kirsch or maraschino cherry liquid
3
eggs
1/4
cup seedless raspberry jam
1
oz semisweet baking chocolate, cut into pieces
1
tablespoon butter or margarine
1
teaspoon light corn syrup
Preparation
Heat oven to 350°F. Grease 9-inch springform pan with shortening or cooking spray; dust with cocoa. In small bowl, mix flour, baking powder and salt; set aside.
In 1-quart saucepan, melt 3 oz semisweet chocolate, the unsweetened chocolate and 3/4 cup butter over low heat, stirring until smooth. Remove from heat; cool slightly.
In medium bowl, beat sugar, 3/4 cup jam, the kirsch and eggs with wire whisk until well blended. Stir in melted chocolate and flour mixture until well combined. Pour batter evenly into pan.
Bake 40 to 55 minutes or until toothpick inserted in center comes out clean. Remove side of pan; leave cake on pan bottom. Cool completely, about 1 hour 30 minutes.
Spread 1/4 cup jam over top of cooled cake. In 1-quart saucepan, melt remaining topping ingredients over low heat, stirring until smooth. Drizzle over top of cake.
