One Bowl Chocolate Cake (For Two)

• 4 Tablespoons Unsalted Butter
• 2 ounces, weight Semi-Sweet Chocolate Chips
• 1/2 cups Seedless Raspberry (or Blackberry) Jam
• 1/4 cups Plus 1 Tablespoon Sugar
• 1 whole Large Egg
• 1/4 cups Plus 2 Tablespoons Flour
• 1/2 teaspoons Baking Powder
• 1/8 teaspoons Salt

1. Preheat the oven to 350 F.
2. In a medium bowl (large enough to hold all of the batter), melt the butter in the microwave in short pulses.
3. Meanwhile, butter and lightly flour a 6" round cake pan.
4. Once the butter is melted, stir in the chocolate chips. Stir the chocolate constantly until it melts completely into the butter. Next, add the jam and sugar and stir vigorously with a wooden spoon. It's OK if some of the jam doesn't melt into the batter. Add the egg and stir it in very well. Finally, sprinkle the flour, baking powder and salt over the batter and stir just until well-combined.
5. Pour the batter into the prepared pan and bake 43-46 minutes, until a toothpick inserted comes out with only moist crumbs clinging to it. Let cool completely before attempting to cut or serve.

butter, chocolate chips, seedless raspberry, ubc, egg, ubc, baking powder, salt

Taken from tastykitchen.com/recipes/desserts/one-bowl-chocolate-cake-for-two/ (may not work)