Raspberry Fudge Cake

Name: Raspberry Fudge Cake
Ingredients: 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)

12 ingredients

7 steps

Ingredients

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)

Directions

1

Grease a 9-inch spring-form pan and dust with cocoa; set aside.
2

Combine flour, baking powder and salt; set aside.
3

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.
4

Pour into prepared pan.
5

Bake at 350° for 40 to 45 minutes or until set.
6

Cool in pan on a wire rack 10 minutes; remove sides of pan and cool cake completely on wire rack.
7

If desired, wrap cake airtight and store at room temperature until ready to serve.