DIVINE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9 inch Springform pan. Line bottom with a round of parchment paper. Wrap the pan around the bottom of pan with aluminum foil. Place pan in a roasting pan and set aside. Place chocolate in a bowl and set aside. In a medium saucepan, combine butter, brown sugar, espresso or coffee and Kahlua over medium-high heat and, stirring frequently, bring to a boil. Pour hot sugar mixture over the chocolate and let stand 1 minute to melt the chocolate. Whisk until chocolate is completely melted and mixture is smooth. Place eggs in medium bowl and whisk until yolks and egg whites are blended. Add eggs all at once to chocolate mixture and whisk until thoroughly combined. Pour batter into the prepared Springform pan. Add hot water to roasting pan halfway up sides of cake pan. Bake cake for 30-40 minutes, until center is shiny, but set.Put cake, still in pan on a wire rack. Refrigerate cake in pan at least 4 hours. Run a knife around side of pan. Carefully invert cake onto plate and peel off the parchment paper. Place cake on a wire rack positioned over a baking sheet. Spread a thin layer of Raspberry Jam on the Cake. MAKE CHOCOLATE GLAZE: Place chocolate in medium bowl and set aside. In a medium saucepan, combine butter, cream and sugar. Place over medium high heat and, stirring constantly, bring to a boil, pour hot mixture over chocolate and let stand 1 minute to melt chocolate, whisk until chocolate is melted and mixture is smooth. Cool for 10 minutes. Pour warm glaze over chocolate cake. Use spatula to smooth the glaze over uncovered areas. Refrigerate cake for 10 minutes to set the glaze.