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Categories:
flour baking powder salt semi-sweet chocolate squares chocolate squares butter sugar seedless raspberry cherry liqueur eggs butter mint sprigs
Viewed: 134 - Published at: 7 years agoIngredients
- 1 c. all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 4 (1 oz.) semi-sweet chocolate squares, divided
- 4 (1 oz.) unsweetened chocolate squares
- 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 Tbsp. butter or margarine
- fresh mint sprigs or fresh raspberries (for garnish)
Method
- Grease a 9-inch spring-form pan and dust with cocoa; set aside.
- Combine flour, baking powder and salt; set aside.
- Melt 3 semi-sweet chocolate squares, unsweetened chocolate squares and butter in a heavy saucepan over low heat, stirring constantly. Whisk together jam, liqueur and eggs in a large bowl; whisk in melted chocolate mixture and flour mixture.
- Pour into prepared pan.
- Bake at 350° for 40 to 45 minutes or until set.
- Cool in pan on a wire rack 10 minutes; remove sides of pan and cool cake completely on wire rack.
- If desired, wrap cake airtight and store at room temperature until ready to serve.
