London Dessert

last night we had a dessert at dan's parents house to share with people about london. it was a lot of fun getting to see people we hadn't seen in a while and meeting some new people. i made the desserts for the evening. we had butterfinger cookies, cheesecake and fudgy chocolate-raspberry bars. the fudgy chocolate-raspberry bars were a new recipe and they turned out really well. here's the recipe...

...recipe from the august 1997 issue of Bon Appétit
for the cake:
10 ounces semisweet chocolate, chopped
3/4 cup butter, cut in small pieces
1/3 cup seedless raspberry jam
1 cup sugar
5 large eggs
1/3 cup flour
1 teaspoon baking powder

for the glaze:
1/4 cup whipping cream
1/4 cup seedless raspberry jam
6 ounces semisweet chocolate, chopped
12 ounces fresh raspberries

For the cake: Preheat oven to 350 F. Line a 9-inch square pan with foil. Butter and flour the foil. Melt chocolate and butter in a medium saucepan over low heat. Stir until melted and smooth. Add jam whisk until melted. Cool slightly.

With a mixer beat sugar and eggs in a large bowl until mixture thickens, about 6 minutes. Fold in the flour and baking powder. Gradually fold in the chocolate mixture.

Pour batter into pan. Bake until top cake is slightly crusty, begins to crack and tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 5 minutes. Gently press down any raised edges of cake to even. Cool in pan. Invert cake onto platter. Peel off foil. Trim 1/2 inch off each edge of cake.

For the glaze: Stir cream and jam over medium heat in a small saucepan until the jam melts; bring to a boil. Remove from heat. Add chocolate and stir until melted. Let stand until cool but still spreadable, about 15 minutes.

Spread glaze over top of cake. Immeadiately arrange berries atop glaze. Chill until glaze sets, about 10 minutes.