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1
Preheat oven to 300F.
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2
Press a sheet of foil into a 9-inch pie pan; spray with cooking spray thoroughly.
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3
Melt the chocolate with butter over low heat; remove from heat and stir in sugar and vanilla.
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4
Quickly stir in beaten eggs.
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5
Sift flour over batter and blend in; do not overmix.
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6
Pour into prepared pan.
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7
Bake in the center of the oven for 25-30 minutes, or until a toothpick inserted in center of pie comes out clean.
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8
Do not overbake.
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9
Cool on a wire rack.
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10
Turn out onto serving plate; peel off foil.
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11
Melt jam in microwave by cooking on high for 20-30 seconds and stirring until completely melted.
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12
Pour over cooled pie, spreading to cover top completely.
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13
Refrigerate to set jam while preparing whipped topping.
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14
Whip cream until stiff.
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15
Spread or pipe over pie within a couple of hours of serving.
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16
Sprinkle grated semi-sweet chocolate over top.
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17
Serve chilled.
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18
This is very rich, so I don't add any sugar to the cream and serve it in very small slices.
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19
When fresh raspberries are in season, I decorate the top with berries, pipe a little of the whipped cream around the edge and serve the additional whipped cream on the side.
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20
In winter I sometimes puree defrosted frozen berries and serve it on the side.
