Fudgy Chocolate Raspberry Bars
from the kitchen of Liz Sears
ingredients
bars:
10 oz bittersweet or semisweet chocolate, chopped
3/4 cup unsalted butter, cut into small pieces
1/3 cup seedless raspberry jam
1 cup sugar
5 large eggs
1/3 cup flour
1 teaspoon baking powder
glaze:
1/4 cup whipping cream
1/4 cup seedless raspberry jam
6 oz. bittersweet or semisweet chocolate, chopped
directions
bars: Preheat oven to 350 degrees. Line a 9x9x2 baking pan with foil. Butter foil and dust with flour. Stir chocolate and butter in heavy saucepan over low heat until melted and smooth. Add jam and whisk together until smooth. Cool slightly.
Using an electric mixer, beat sugar and eggs in bowl until mixture thickens 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 of 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.
glaze: Stir cream and jam in heavy saucepan over medium heat until jam melts; bring to boil. Remove from heat. Add chocolate and stir until melted. Let stand until cool but still spreadable, about 15 minutes. Spread glaze over cake. If you have fresh raspberries, you can arrange them on top of the glaze before it sets. Chill until glaze sets, about 10 minutes. Cut into 1 x 1 squares. Very rich so a little goes a long way.
