Fudgy Chocolate Raspberry Bars

A wickedly satisfying dessert featuring our Seedless Red Raspberry Preserves.

Ingredients

Directions
1. For Cake: Preheat oven to 350 degrees F. Line a 9x9x2 inch baking pan with foil. Butter foil; dust with flour. Stir chocolate and butter in a heavy medium saucepan over low heat until melted and smooth. Add Seedless Red Raspberry Preserves and whisk until melted. Cool slightly. Using an electric mixer, beat sugar and eggs in a large bowl until mixture thickens, about 6 minutes. Sift flour and baking powder over egg mixture and fold in. Gradually fold in chocolate mixture. Pour batter into pan. Bake until top of cake is slightly crusty, begins to crack and tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 5 minutes. Gently press down any raised edges of cake to even. Cool in pan. Invert cake onto platter. Peel off foil. Trim 1/2 inch off each edge of cake.
2. For Glaze: Stir cream and Seedless Red Raspberry Preserves in a heavy small saucepan over medium heat until preserves melts; bring to a boil. Remove from heat. Add chocolate and stir until melted. Let stand until cool but still spreadable, about 15 minutes. Spread glaze over top of cake. Immediately arrange berries atop glaze. Chill until glaze sets, about 10 minutes. Can be made 1 day ahead. Cover and keep chilled.