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Ingredients
| semisweet baking chocolate squares: 10 oz (chopped) |
| unsalted butter: 3/4 cup (cut into small pieces) |
| seedless raspberry jam: 1/3 cup |
| granulated sugar: 1 cup |
| eggs: 5 (large) |
| all-purpose flour (unsifted): 1/3 cup |
| baking powder: 1 tsp |
| light whipping cream (fluid): 1/4 cup |
| seedless raspberry jam: 1/4 cup |
| semisweet baking chocolate squares: 6 oz (chopped) |
| raspberries: 12 oz (fresh) |
Fudgy Chocolate Raspberry Bars
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
- 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.