2 oz. unsweetened chocolate
1 stick unsalted butter
2/3 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
2 lg. eggs
1/2 c. sugar
1/2 c. seedless raspberry jam
2 tsp. raspberry brandy
1 oz. semi-sweet chocolate, chopped

Melt unsweetened chocolate with butter. In small bowl combine the flour, salt and baking powder. In a bowl whisk together the eggs, sugar, jam, brandy, semi-sweet chocolate, and the melted chocolate mixture and whisk in the flour mixture.

Line a buttered 9-inch round pan with a round of wax paper. Butter the paper and pour batter in pan. Bake at 350 degrees for 25-30 minutes. Invert on rack. Remove paper, invert on another rack to cool. Sift powdered sugar over and serve with ice cream if desired.