Instructions: Heat oven to 350 degrees F. Grease 9-inch spring-form pan; dust with cocoa. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, baking powder and salt; blend well. Set aside.

In small saucepan over low heat, melt 3 oz. semi-sweet chocolate, unsweetened chocolate and 3/4 cup butter, stirring until smooth. Remove from heat; cool slightly.

In medium bowl using wire whisk, beat sugar, 3/4 cup jam, kirsch and eggs until well blended. Stir in melted chocolate and flour mixture; mix well.

Pour batter into greased and coated pan.

Bake at 350 degrees F. for 40 to 55 minutes or until toothpick inserted in center comes out clean. Remove sides of pan. Cool completely. Spread 1/4 cup jam over top of cooled cake. In small saucepan over low heat, melt remaining topping ingredients, stirring until smooth. Drizzle over top of cake.

Garnish this rich, dense, European-style cake with fresh raspberries.

HIGH ALTITUDE - Above 3500 Feet: Decrease sugar to 1/2 cup.

Bake as directed.

Amount

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