Chocolate-Raspberry Torte

Ingredients:

• 8 oz Semi-Sweet Chocolate, divided
• 3/4 cup butter or margarine
• 1 pkg. (85g) raspberry jelly powder
• 1/2 cup sugar
• 3 eggs
• 1/3 cup flour
• 1/2 cup chopped toasted pecans (optional)
• 2 cups whipped cream

Method:

1. Preheat oven to 350 degrees and grease a cake pan.
2. Microwave 4 oz of chocolate and butter in a bowl for 2 minutes or until chocolate is almost melted, stirring after 1 minute.
3. Then stir dry jelly powder and sugar into chocolate until well blended. Mix in eggs.
4. Stir in flour and pecans until well blended.
5. Pour into prepared pan. Bake 40 minutes.
6. Cool in pan 5 minutes.
7. Invert onto serving platter; remove parchment paper. Cool cake completely. Meanwhile, melt 4 squares of chocolate in microwave for 1 ½ minutes; stirring after 1 min.
8. Stir until chocolate is completely melted; stir in whipped cream until smooth. Frost cake with whipped chocolate mixture. Garnish with chocolate strips.