Fudgy Chocolate Raspberry Bars
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
-
For cake
- 10 ounces 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 all-purpose flour
- 1 teaspoon baking powder
-
For glaze
- 1⁄4 cup whipping cream
- 1⁄4 cup seedless raspberry jam
- 6 ounces semisweet chocolate, chopped
- 12 ounces fresh raspberries
directions
-
Make cake:
- Preheat oven to 350°F Line 9x9x2 baking pan with foil. Butter foil; dust with flour. Stir chocolate and butter in medium saucepan over low heat until melted and smooth. Add jam and whisk until melted. Cool slightly.
- Using electric mixer, beat sugar and eggs in large bowl until mixture thickens, about 6 minutes. Sift flour and baking powder over egg mixture and fold together. 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 make even. Cool in pan. Invert cake onto platter. Peel off foil. Trim 1/2 inch off each edge of cake.
-
Make glaze:
- Stir cream and jam in small 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 top of cake. Immediately arrange berries atop glaze. Chill until glaze sets, about 10 minutes. This can be made 1 day ahead. Cover and keep chilled.
- Cut into 12 pieces and serve.
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