Raspberry Fudge Cake - cooking recipe

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)

Preparation

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\u00b0 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.