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1
Preheat oven to 350F.
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2
Line 9x9x2-inch baking pan with foil.
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3
Butter foil; dust with flour.
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4
Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth.
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5
Add jam and whisk until melted.
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6
Cool slightly.
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7
Using electric mixer, beat sugar and eggs in large bowl until mixture thickens, about 6 minutes.
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8
Sift flour and baking powder over egg mixture and fold in.
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9
Gradually fold in chocolate mixture.
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10
Pour batter into pan.
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11
Bake until top of cake is slightly crusty, begins to crack and tester inserted into center comes out with moist crumbs attached, about 45 minutes.
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12
Cool 5 minutes.
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13
Gently press down any raised edges of cake to even.
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14
Cool in pan.
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15
Invert cake onto platter.
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16
Peel off foil.
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17
Trim 1/2 inch off each edge of cake.
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18
Stir cream and jam in heavy small saucepan over medium heat until jam melts; bring to boil.
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19
Remove from heat.
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20
Add chocolate and stir until melted.
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21
Let stand until cool but still spreadable, about 15 minutes.
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22
Spread glaze over top of cake.
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23
Immediately arrange berries atop glaze.
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24
Chill until glaze sets, about 10 minutes.
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25
(Can be made 1 day ahead.
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26
Cover and keep chilled.)
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27
Cut into 12 pieces and serve.
