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This is rich and chocolaty. Many of my friends request this as their birthday cake. It is very simple to make, but always gets rave reviews. Other jams can be substituted for the raspberry.
- Preheat oven to 300°F.
- Press a sheet of foil into a 9-inch pie pan; spray with cooking spray thoroughly.
- Melt the chocolate with butter over low heat; remove from heat and stir in sugar and vanilla.
- Quickly stir in beaten eggs.
- Sift flour over batter and blend in; do not overmix.
- Pour into prepared pan.
- Bake in the center of the oven for 25-30 minutes, or until a toothpick inserted in center of pie comes out clean.
- Do not overbake.
- Cool on a wire rack.
- Turn out onto serving plate; peel off foil.
- Melt jam in microwave by cooking on high for 20-30 seconds and stirring until completely melted.
- Pour over cooled pie, spreading to cover top completely.
- Refrigerate to set jam while preparing whipped topping.
- Whip cream until stiff.
- Spread or pipe over pie within a couple of hours of serving.
- Sprinkle grated semi-sweet chocolate over top.
- Serve chilled.
- This is very rich, so I don't add any sugar to the cream and serve it in very small slices.
- When fresh raspberries are in season, I decorate the top with berries, pipe a little of the whipped cream around the edge and serve the additional whipped cream on the side.
- In winter I sometimes puree defrosted frozen berries and serve it on the side.