Name: Warm Chocolate Raspberry Pudding Cake
Ingredients: 3 oz Fine-quality bittersweet chocolate; (not unsweetened); 1/2 c Seedless raspberry jam; (about 5 ounces); 1/2 c Heavy cream; 1/2 c Boiling water; 1/3 c Plus 2 teaspoons unsweetened cocoa powder; (not Dutch process); 1/4 c Whole milk; 1/2 ts Vanilla; 1/3 c Seedless raspberry jam; (about 3 1/2 ounces); 1 Stick unsalted butter; softened; 1/3 c Packed light brown sugar; 1/3 c Granulated sugar; 2 lg Eggs; 1 c All purpose flour; 3/4 ts Baking soda; 1/4 ts Salt; 1 pt Raspberries; for garnish

The devil will try to destroy us by leading us into immoral behavior (Eph. 4:27). That is a real struggle for every Christian. Which is easier: to march around the city and claim it for Christ or to stop running down a fellow believer behind her back? Which is the more demanding: to pray over someone that the demon of jealousy be cast out or going up to someone and asking their forgiveness for the way you have hurt them by your cutting remarks inspired by jealousy? I know which is a real wrestling match for me (Eph. 6:12). This is where the real battle lies in Christian relationships, putting into practice at personal cost Christian truth – not some imaginary Dungeon and Dragons world.

Melvin Tinker

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs	Dutch	Clprime3	1	servings

INGREDIENTS

3	oz	Fine-quality bittersweet chocolate; (not unsweetened)
1/2	c	Seedless raspberry jam; (about 5 ounces)
1/2	c	Heavy cream
1/2	c	Boiling water
1/3	c	Plus 2 teaspoons unsweetened cocoa powder; (not Dutch process)
1/4	c	Whole milk
1/2	ts	Vanilla
1/3	c	Seedless raspberry jam; (about 3 1/2 ounces)
1		Stick unsalted butter; softened
1/3	c	Packed light brown sugar
1/3	c	Granulated sugar
2	lg	Eggs
1	c	All purpose flour
3/4	ts	Baking soda
1/4	ts	Salt
1	pt	Raspberries; for garnish

INSTRUCTIONS

FROSTING
CAKE BATTER
;
Preheat oven to 350 degrees, and generously butter a 9 by 2-inch round cake
pan.
To make the frosting, chop the chocolate.
In a small heavy saucepan bring jam, cream, and chocolate to a simmer,
stirring occasionally, until smooth. Pour frosting into cake pan.
To make the cake batter, 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 light and fluffy and
add eggs 1 at a time, beating well after each addition. Into another bowl
sift together flour, baking soda, and salt and add to egg mixture in
batches alternately with cocoa mixture, beginning and ending with flour
mixture and beating well after each addition.
Pour batter evenly over frosting mixture and bake in middle of oven 30 to
35 minutes, or until a tester inserted into cake comes out clean (frosting
on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to
20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left
in pan, covered, at room temperature. Reheat cake, uncovered, at 350
degrees for 10 to 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 and plate together with both hands, invert cake
onto plate.
Serve cake garnished with raspberries.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 2056 Calories (kcal); 148g Total Fat; (63% calories from fat);
19g Protein; 175g Carbohydrate; 794mg Cholesterol; 1708mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 28
1/2 Fat; 9 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0060
Converted by MM_Buster v2.0n.

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