Ingredients

The following ingredients have 4 Servings
  • ½ Cup Butter (Sliced)
  • 2 1 oz squares unsweetened baking chocolate
  • 2 Eggs (Beaten)
  • ¾ Cup Sugar
  • ⅓ Cup Seedless Raspberry Jam (Divided)
  • 6 tsp Seedless Raspberry Jam (Divided)
  • 1 tsp Vanilla Extract
  • ¾ Cup All Purpose Flour
  • ¼ tsp Baking Powder

Instruction

  • Melt butter and chocolate together in a saucepan on low.
  • Then remove from heat and stir in sugar, ⅓ cup of jam, vanilla and eggs.
  • Next add flour and baking powder and combine well.
  • Then pour into a greased small slow cooker (I used this one)
  • Lastly, dot remaining teaspoonfuls of jam evenly across the cake.
  • Cover and cook on high for 2-3 hours or until the cake it set. It will be a spoonable consistency.
  • Serve warm with fresh raspberries and ice cream or whipped cream.