Chocolate Raspberry Tea Cake

Chocolate Raspberry Tea Cake serves nicely for an afternoon business tea, a casual cup with friends - a pretty cake, diminutive little slices, not too much caloric guilt to enjoy. The cake goes together quickly, with a rich, dense yet still tender texture adorned by a layer of jam and fresh ruby-red raspberries.

Makes one 9-inch cake

6 ounces semi-sweet or bittersweet chocolate, melted
4 ounces (1 stick) unsalted butter, softened
2/3 cup granulated sugar
3 eggs
1/2 cup cake flour, sifted
8 ounces seedless raspberry jam
1-3 baskets fresh raspberries

Preheat the oven to 350 degrees. Butter and flour a 9-inch square or round cake pan and line the bottom with parchment or waxed paper. In the work bowl of a stand mixer or a large bowl using a hand mixer, mix together the melted chocolate and butter. Add the sugar and then beat the eggs in one at a a time, mixing well before adding the next. By hand, blend in the flour until just mixed.

Pour the batter in the prepared pan and bake on the middle rack in the preheated oven for 20-25 minutes. The cake will rise and fall slightly in the center of the pan. Cool the cake in the pan and then invert onto a serving platter, remove the parchment paper. Chill one hour. Spread the top of the cake with the raspberry jam, with more jam in the center of the cake as necessary to level the top of the cake. Garnish the cake with fresh raspberries. Cut the cake into small slices to serve.

About 30-45 minutes prior to baking the cake, melt the chocolate in a bowl over a pan of simmering water, cool and also remove the butter from the refrigerator to soften.
If you do not have cake flour on hand, remove 1 tablespoon of flour from the 1/2 cup of measured four and replace with 1 tablespoon of cornstarch and sift together.
The cake may be garnished with 1 basket of raspberries as pictured, or with 2-3 baskets of raspberries to completely cover the top with raspberries, your choice. The square cake looks pretty when sliced into small triangles for service.