Warm Chocolate Raspberry Pudding Cake

The Beauty of this cake is that hte forsting is baked in the same pan with the batter. When the cake is inverted onto a cake plate a few minutes after baking, it is bathed, miraculously, with frosting. Although the cake is best served warm, it is also delicious at room temperature.

F R O S T I N G
3 OZ. FINE-QUALITY BITTERSWEET CHOCOLATE (NOT UNSWEETENED)
1/2 C. SEEDLESS RASPBERRY JAM (ABOUT 5OZ.)
1/2 C. HEAVY CREAM

F O R :: B A T T E R
1/2 C . BOILING WATER
1/3 C. PLUS 2 tsp. UNSWEETENED COCOA POWDER (NOT DUTCH PROCESS)
1/4 C. WHOLE MILK
1/2 tsp. VANILLA
1/3 C. SEEDLESS RASPBERRY JAM (ABOUT 3 OZ.)
1 STICK (1/2 C.) UNSALTED BUTTER, SOFTENED
1/3 C. PACKED LIGHT BROWN SUGAR
1/3 C. GRANULATED SUGAR
2 LARGE EGGS
1 C. ALL-PURPOSE FLOUR
3/4 tsp. BAKING SODA
1/4 tsp. SALT
GARNISH : RASPBERRIES


Preheat oven to 350 degrees. Generously butter a 9x2" round cake pan. (*Springform works well).

Make Frosting:
Chop Chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.

Make Cake Batter:
In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until ight and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift flour, baking soda, and salt - add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after addition.

Pour batter evenly over frosting mixture and bake in middle of oven30-35 minutes or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan or on rack, 10-20 minutes. Cake may be made up to one day ahead, cooled copletely in pan and left in pan, covered at room temperature. Reheat cake uncovered at 350 degrees 10-15 minutes.

Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan together with plate (both hand now), and flip cake onto plate. Frosting will cover cake and run onto plate.
*With a springform there will be no need to loosen. Just flip and then pop the pan off cake.

Serve garnished with raspberries.