First layer
3 ounces unsweetened chocolate
2 ounces semisweet chocolate
1/2 cup butter
2 eggs
1 1/4 cups brown sugar, packed
3/4 cup flour
1/4 teaspoon baking powder

Second layer
8 ounces (227g) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons raspberry liqueur, optional
3 ounces white chocolate, melted
1 egg

Third layer
1/2 cup raspberry jam
1/2 cup whipping cream
4 ounces semisweet chocolate

Procedures :
Preheat oven to 325 degrees F. For the first layer, melt chocolate and butter. Beat eggs and sugar on high speed until thick and lemon colored. Fold in chocolate, flour and baking powder. Pour into greased and floured 10-inch springform pan. For second layer, beat cream cheese, icing sugar. Beat in liqueur, chocolate, and egg until smooth. Randomly spoon white mixture over brown layer, leaving a space between each spoonful. Bake 45 to 55 minutes until a wooden pick inserted in the center comes out almost clean. Cool For topping, spoon jam over cake. Heat cream and pour over chocolate, stir till melted. Pour glaze over cake and let set.
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Category : Cakes

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