“This is delicious! Very European-style, and dense. Fresh raspberries garnish this beautiful cake, that by no means could be mistaken for a box mix.”
1hr 40mins

Ingredients Nutrition


  1. For the cake:.
  2. Heat oven to 350°F.
  3. Grease 9-inch springform pan; dust with cocoa.
  4. Lightly spoon flour into measuring cup; level off.
  5. In small bowl, combine flour, baking powder and salt; blend well. Set aside.
  6. In small saucepan over low heat, melt 3 oz. semi-sweet chocolate, unsweetened chocolate and 3/4 cup butter, stirring until smooth. Remove from heat; cool slightly.
  7. In medium bowl using wire whisk, beat sugar, 3/4 cup of jam, kirsch and eggs until well blended.
  8. Stir in melted chocolate and flour mixture; mix well. Pour batter into greased and coated pan.
  9. Bake at 350°F for 40 to 55 minutes or until toothpick inserted in center comes out clean. Remove sides of pan. Cool completely.
  10. Spread 1/4 cup jam over top of cooled cake. In small saucepan over low heat, melt remaining topping ingredients, stirring until smooth.
  11. Drizzle over top of cake.

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