1 c. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
4 (1 oz.) semi-sweet chocolate squares, divided
4 (1 oz.) unsweetened chocolate squares
3/4 c. butter
3/4 c. sugar
1 c. seedless raspberry jam, divided
1/4 c. cherry liqueur or maraschino cherry juice
3 large eggs
1 tbsp. butter
fresh mint sprigs or fresh raspberries (for garnish)

Grease a 9-inch spring-form pan and dust with cocoa; set aside. Combine flour, baking powder and salt; set aside. Melt 3 semi-sweet chocolate squares, unsweetened chocolate squares and butter in a heavy saucepan over low heat, stirring constantly. Whisk together jam, liqueur and eggs in a large bowl; whisk in melted chocolate mixture and flour mixture. Pour into prepared pan.

Bake at 350°F for 40 to 45 minutes or until set. Cool in pan on a wire rack 10 minutes; remove sides of pan and cool cake completely on wire rack. If desired, wrap cake airtight and store at room temperature until ready to serve.

To Serve: Melt remaining 1 semi-sweet chocolate square and 1 tablespoon butter in a heavy saucepan over low heat, stirring constantly. Let stand 15 to 20 minutes or until a good consistency for drizzling.

Meanwhile, spread remaining 1/4 cup jam over top of cake. Slice cake and place on individual dessert plates. Drizzle chocolate glaze over slices. Garnish, if desired. YIELD: 8 servings.