Cooking Instructions

Preheat oven to 200°C (400°F). In a saucepan, heat cream with raspberry jam. Remove from heat and add chocolate, stirring gently until melted and smooth. Add eggs and butter, and stir until smooth. Pour chocolate mixture into pie shell and bake for 15 minutes. Cool. Sprinkle with cocoa. Serve with whipped cream and fresh raspberries, if desired.

Preparation: 10 minutes
Cooking: 20 minutes
Servings: 6

Ingredients

• 250 mL (1 cup) 35% whipping cream
• 30 mL (2 tbsp) raspberry jam
• 250 mL (1 cup) dark chocolate in pieces
• 2 eggs
• 60 mL (1/4 cup) butter
• 1 store-bought pie shell, baked and cooled
• 15 mL (1 tbsp) cocoa powder
• To taste whipped cream
• 125 mL (1/2 cup) fresh raspberries