411 West Black Satin Fudge Cake

1/3 cup Raspberry Preserves

12 ounces Semi-Sweet Chocolate

1/2 pound Butter

1 1/3 cups Sugar

1 tablespoon plus 1 teaspoon flour

Powdered sugar

Raspberry Sauce

1 pint Fresh Raspberries

1 tablespoon Sugar

1 teaspoon Frozen Orange Juice Concentrate



Grease a 9-inch spring form pan and line bottom with a parchment paper circle. Wrap outside of pan with aluminum foil to seal out water.



Preheat oven to 325 degrees.



Strain seeds from preserves by pressing through a wire-mesh sieve. Place preserves, chocolate and butter in a double broiler. Heat over medium heat, stirring until melted. Remove from heat.



In a large bowl, mix sugar, eggs and flour. Add chocolate mixture. Mix gently.



Pour into spring form pan. Place spring form pan in a larger baking pan. Add about 1 inch of water to outside pan, forming a water bath. Bake at 325 degrees until top is dry and skewer comes out clean, about 45 minutes. If water evaporates, replenish.



Let cool, unmold and turn upside down. Remove parchment paper. Place on serving plate and dust with powdered sugar.



Serve individual slices with Raspberry Sauce.



Raspberry Sauce:



Puree all ingredients in food processor. Strain seeds from sauce by pressing through a wire-mesh sieve.

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