Instructions: Preheat oven to 350 degrees. Melt chocolate and butter in a double boiler.

When smooth, add 2 cups sugar and vanilla. Beat in 4 eggs. Add flour, baking powder and salt. Pour one half of the batter into a greased and floured 9 inch-by-13 inch baking pan. In a small bowl, combine cream cheese, 1/3 cup sugar and 1 egg. Mix well and spread over batter in pan. Cover with raspberry jam. Spoon remainder of batter over raspberry jam. Bake for 35 to 40 minutes.

Cool and cut into squares. Serve with Viader 1989 (blend of cabernet sauvignon and cabernet franc) or Truchard Syrah

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