Ingredients
- 10 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3/4 cup unsalted butter, cut into small pieces
- 33/100 cup seedless raspberry jam
- 5 cup large eggs
- 1 cup sugar
- 33/100 cup all purpose flour
- 1 teaspoon baking powder
- 10 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3/4 cup unsalted butter, cut into small pieces
- 33/100 cup seedless raspberry jam
- 5 cup large eggs
- 1 cup sugar
- 33/100 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 cup whipping cream
- 1/4 cup seedless raspberry jam
- 6 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
- 6 ounce fresh raspberries
Preparation
Baking Directions:
For chocolate layer: Preheat oven to 350ºF.
Line 9x9x2-inch metal baking pan with aluminum foil.
Butter foil; dust with flour.
Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth.
Add jam and whisk until melted.
Cool slightly.
Using electric mixer, beat eggs and sugar in large bowl until mixture is very thick, about 6 minutes.
Sift flour and baking powder over egg mixture and fold in.
Gradually fold in chocolate mixture.
Pour batter into pan.
Bake until top is slightly crusty and begins to crack, and tester inserted into center comes out with moist crumbs still attached, about 45 minutes.
Cool 5 minutes.
Gently press down any raised edges to even top.
Cool in pan.
Invert onto platter.
Peel off foil.
Trim 1/2 inch off each edge.
For glaze: Stir cream and jam in heavy small saucepan over medium heat until jam melts; bring to boil.
Remove from heat.
Add chocolate and stir until melted.
Let stand until cool and thickened but still spreadable, about 15 minutes.
Spread glaze over top of chocolate layer.
Immediately arrange berries atop glaze, pressing lightly to adhere.
Chill until glaze sets, about 10 minutes.
(Can be prepared 1 day ahead.
Cover and keep chilled.)
Cut into 12 bars and serve.
