For the cake:
8 ounces dark chocolate
1/2 cup butter, at room temperature
4 eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 tsp baking powder
For the frosting:
3 1/2 ounces dark chocolate
1/2 cup butter, at room temperature
1/4 cup milk, at room temperature
1 jar raspberry jam
chopped walnuts
» Preheat the oven to 350 °F. Grease your baking dish. For the cake, cut chocolate into small pieces and melt in a double boiler. Cool for 1 minute. Mix in butter. In a large bowl beat eggs and sugar. Add vanilla extract, flour and baking powder and mix well. Add chocolate mixture and mix using a wooden spatula until well incorporated. Pour batter into the baking dish and bake for 40-50 minutes.
» While cake is baking, make the frosting. Melt chopped chocolate using a double boiler. Cool for 1 minute. Mix in butter, then gradually add milk and mix well.
» Let the cake cool completely before removing it from the dish. Evenly spread raspberry jam on the surface of the cake using a spatula. Then sprinkle with chopped walnuts and pour the chocolate frosting over the top of the cake. Cool the cake in the fridge for an hour before serving.
