2 sq. unsweetened chocolate, melted and cooled
1/2 c. unsalted butter, softened
1 c. granulated sugar
2 eggs, lightly beaten
1/2 c. flour
1 c. walnuts, chopped
1/2 c. raspberry jam, lightly beaten

Melt chocolate, cool. Cream the butter and sugar. Add beaten eggs and blend well. Gradually stir in cooled chocolate. Add flour. Stir to mix. Stir in walnuts.

Put batter into a buttered 9 inch pan. Drop teaspoonfuls of jam at random on top of the batter. Then swirl the jam with a fork to incorporate it into the batter. Bake 25 minutes at 350 degrees until toothpick inserted comes out almost clean. Do not overbake.