4 oz. unsweetened chocolate
1/2 c. butter
2 1/3 c. sugar, divided
1 tsp. vanilla
4 lg. eggs
1 c. flour
1/4 tsp. baking powder
1/4 tsp. salt
8 oz. cream cheese, at room temperature
1 egg
3/4 c. raspberry jam

Melt chocolate and butter in double boiler. Add 2 cups sugar and vanilla. Beat in 4 eggs. Add flour, baking powder, and salt. Pour half of batter into ungreased 9x13 inch pan.

Combine cream cheese, 1/3 cup sugar and 1 egg. Mix well. Spoon over batter in pan. Cover with raspberry jam, then remainder of batter. Bake at 350 degrees for 35-40 minutes. Cool. Cut into squares.