1/3 cup of sifted raspberry jam (100 g)
150 g of dark chocolate, cut into pieces
1/3 cup plus 2 tablespoons of cold unsalted butter, cut into small pieces (90 g)
1 cup all-purpose flour (180 g)
1 tablespoon vanilla extract
2 large eggs
3/4 cup all-purpose flour (90 g)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup toasted almonds, skins removed, finely chopped (60 g)
1/3 cup of sifted raspberry jam (100 g)
150 g of dark chocolate, cut into pieces
1/3 cup plus 2 tablespoons of cold unsalted butter, cut into small pieces (90 g)
1 cup all-purpose flour (180 g)
1 tablespoon vanilla extract
2 large eggs
3/4 cup all-purpose flour (90 g)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup toasted almonds, skins removed, finely chopped (60 g)
Preheat the oven to 350°F (medium)
Butter and flour a 9-inch square baking dish or a rectangular tart pan with non-stick coating
In a medium bowl, mix together the raspberry jam with a wooden spoon until smooth. Reserve
In a small saucepan, melt the chocolate with the butter over low heat, stirring constantly
Remove from heat and let cool for 10 minutes
Add the vanilla extract
Add the eggs one at a time, beating well after each addition to form a smooth batter
In a separate bowl, whisk together the flour, baking powder, and salt
Add to the chocolate mixture and stir until combined
Pour half of the batter into the prepared pan
Spread the raspberry jam over the batter, leaving a 1/2-inch border around the edges
Top with the remaining batter and smooth the top
Bake at 350°F for 25-30 minutes or until a toothpick inserted in the center comes out clean
Let cool in the pan, then cut into squares and serve
195 calories per serving
