Instructions: Powdered sugar

Raspberry Sauce (recipe follows)

Preparation Instructions:
Grease a 9-inch springform pan and line bottom with a parchment paper circle. Wrap outside of pan with aluminum foil to seal out water.

Preheat oven to 325 degrees.

Strain seeds from preserves by pressing through a wire-mesh sieve.

Place preserves, chocolate and butter in a double boiler over simmering boiled water. Heat over medium heat, stirring until melted.

Remove from heat.

In a large bowl, mix sugar, eggs and flour. Add chocolate mixture. Mix gently.

Pour into springform pan. Place springform pan in a larger baking pan.

Add about 1 inch of water to outside pan, forming a water bath. Bake at 325 degrees until top is dry and a toothpick or clean knife comes out clean, about 45 minutes. If water evaporates, replenish.

Let cool, unmold and turn upside down. Remove parchment paper. Place on serving plate and dust with powdered sugar.

Serve individual slices with Raspberry Sauce.

Raspberry Sauce

1 pt. Fresh Raspberries
1 Tbsp. Sugar
1 tsp. Frozen Orange Juice Concentrate

Puree all ingredients in food processor. Strain seeds from sauce by pressing through a wire-mesh sieve.

Notes: this recipe requires some extra mandatory steps. Make sure your springpan is water tight, if it is not, you will have a soupy mess. I bake mine around 300 until done and that might be about an hour. Test the cake for doneness. This is an incrediably rich cake.

Its wonderful if you love
chocolate. You have got to take that extra step, to make sure the pan is watertight. You could use a cake pan, but you will have a difficult time moving the delicate cake out of the pan.

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