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    Raspberry Fudge Cake


    Source of Recipe


    Elaine

    List of Ingredients




    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

    Recipe



    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.


 

 

 


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