1 c. flour
1/4 tsp. salt
3/4 tsp. baking powder
1/2 c. chocolate chips
6 tbsp. unsweetened cocoa
3/4 c. sugar
3/4 c. & 2 tbsp. butter
1 tbsp. water
3 eggs
3/4 c. seedless raspberry jam

TOPPING:

1/4 c. seedless raspberry jam
1/3 c. chocolate chips
1 tbsp. butter
1 tsp. corn syrup

Grease 9 inch springform pan. Dust with cocoa powder. Heat oven to 350 degrees. Melt chocolate chips, cocoa and butter. Stir well to blend. In small bowl whisk together sugar, jam, water and eggs. Stir in melted chocolate and then add dry ingredients.

Pour into prepared pan. Bake 40-55 minutes until done. Remove sides of pan. Cool completely. Spread with 1/4 cup jam. Melt together remaining ingredients for topping. Drizzle over cake.