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Prep 20min
Total2hr45min
Ingredients15
Servings16
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Ingredients
Cake
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
Topping
1/4
cup seedless raspberry jam
1
oz semisweet baking chocolate, cut into pieces
1
tablespoon butter or margarine
1
teaspoon light corn syrup
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Steps
1
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.
2
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.
3
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.
4
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.
5
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.
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