Raspberry Fudge Cake

• 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)

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 350u0b0 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.

flour, baking powder, salt, semisweet chocolate squares, chocolate squares, butter, sugar, seedless raspberry, cherry liqueur, eggs, butter, mint sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=90322 (may not work)