Cocoa powder
3 oz. unsweetened chocolate
9 1/2 oz. semi-sweet chocolate
3/4 c. plus 1 tbsp. unsalted butter
1 tbsp. cognac
1 1/2 tsp. instant espresso powder
4 eggs
2 c. sugar
1 1/4 c. flour
8 tbsp. sugar
6 tbsp. raspberry jam
3 oz. white chocolate
1 tbsp. water
1 c. fresh raspberries

Preheat oven to 325 degrees. Brush bottom of jellyroll pan with butter. Line with parchment. Butter paper and sprinkle with cocoa powder. Combine unsweetened chocolate, 3 1/2 ounces semi-sweet chocolate and 3/4 cup butter in top of double boiler. Stir to blend over hot, not boiling, water until melted. Cool for 2-3 minutes. Stir in cognac and espresso powder.

Place eggs in bowl of electric mixer and beat for 1 minute or until slightly thickened. Slowly add 2 cups sugar, about 2 tablespoons at a time, beating continuously for 8-10 minutes or until mixture remains in a pattern on the surface when dropped from mixer's beater. Fold in chocolate mixture just until blended.

Combine flour with remaining 8 teaspoons sugar and sift over chocolate mixture while mixing in a folding motion. Pour batter into a jellyroll pan. Bake 15 minutes. Cover with foil and continue baking 10 minutes longer.

Scrape thin top crust from surface of brownie with knife, brushing crumbs away. Turn out onto board and remove paper liner. Cut the cake into layers. Cover and chill. Spread the bottom layer with raspberry jam. Cover with top layer.

Melt remaining 6 ounces unsweetened chocolate. Spread on top. Grate white chocolate and melt with remaining 1 tablespoon butter and 1 tablespoon of water in double boiler. Drizzle over chocolate, and using spoon or small spatula, make marble design. Cut brownies into bars of desired size. Garnish tops with raspberries. Yield: 30-50.