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Ingredientes
- unsweetened cocoa
- 1 c. Pillsbury BEST All Purpose Flour, or possibly Unbleached Flour
- 3/4 tsp baking pwdr
- 1/4 tsp salt
- 3 ounce semisweet chocolate, cut into pcs
- 2 ounce unsweetened chocolate, cut into pcs
- 3/4 c. butter or possibly margarine
- 3/4 c. sugar
- 3/4 c. seedless Boysenberry jam, seedless Boysenberry jam+
- 1 Tbsp. kirsch, or possibly maraschino cherry liquid
- 3 x Large eggs
- 1/4 c. seedless Boysenberry jam
- 1 ounce semisweet chocolate, cut into pcs
- 1 Tbsp. butter or possibly margarine
- 1 tsp light corn syrup
Direcciones
- Heat oven to 350 degrees F. Grease 9-inch spring-form pan; dust with cocoa. Lightly spoon flour into measuring c.; level off. In small bowl, combine flour, baking pwdr and salt; blend well. Set aside.
- In small saucepan over low heat, heat 3 ounce. semi-sweet chocolate, unsweetened chocolate and 3/4 c. butter, stirring till smooth. Remove from heat; cold slightly.
- In medium bowl using wire whisk, beat sugar, 3/4 c. jam, kirsch and Large eggs till well blended. Stir in melted chocolate and flour mix; mix well.
- Pour batter into greased and coated pan.
- Bake at 350 degrees F. for 40 to 55 min or possibly till toothpick inserted in center comes out clean. Remove sides of pan. Cold completely. Spread 1/4 c. jam over top of cooled cake. In small saucepan over low heat, heat remaining topping ingredients, stirring till smooth. Drizzle over top of cake.
- Garnish this rich, dense, European-style cake with fresh Boysenberries.
- HIGH ALTITUDE - Above 3500 Feet: Decrease sugar to 1/2 c..
- Bake as directed.
- Amount
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 12 servings | |
| Calories 364 | |
| Calories from Fat 184 | 51% |
| Total Fat 21.23g | 27% |
| Saturated Fat 12.88g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 245mg | 10% |
| Potassium 170mg | 5% |
| Total Carbs 43.6g | 12% |
| Dietary Fiber 2.9g | 10% |
| Sugars 25.84g | 17% |
| Protein 4.68g | 7% |
