Chocolate Raspberry Torte

This recipe came from one of the first books I ever worked on as a project editor. The final product looks harder to make than it actually is — that can be your little secret. It’s super rich, so cut it into small pieces.

Ingredients

• 2 ounces (2 squares) unsweetened chocolate
• 3/4 cup flour
• 1/2 teaspoon baking powder
• dash of salt
• 2 eggs
• 1/2 cup seedless raspberry jam
• 1 tablespoon Eau-de-Vie Framboise (or other raspberry liqueur)
• 1/2 cup chocolate chips
• fresh raspberries and extra jam to garnish the top

Directions

1. Preheat oven to 350 degrees.
2. Butter a 9-inch round cake pan and line the bottom with a circle of buttered wax paper (I urge you not to skip the wax paper; it will only end in tears)
3. Gently melt the unsweetened chocolate and butter together.
4. Combine flour, baking powder, and salt in a small bowl.
5. Whisk eggs, sugar, jam, and Eau-de-Vie in a large bowl. Add melted chocolate-butter mixture and whisk until smooth. Whisk in the flour mixture. Add the chocolate chips and stir.
6. Pour mixture into prepared pan. Bake 25-30 minutes. (Center should be moist and edges not too dry.)
7. Cool the cake in the pan for 5 minutes, then invert it onto a plate and remove waxed paper. Spread a tablespoon of jam over the top surface of the cake while it is still slightly warm but not hot.
8. When cool, add a circle of fresh raspberries around the edge. Serve plain or with vanilla ice cream.