Ingredients

• 1/3 cup seedless raspberry jam 
•  dark chocolate curls 
• 1/2 cup fresh raspberries 
• 1 tablespoon sugar 

Method 

Melt raspberry jam in small saucepan over low heat. Use 3 tablespoons to sandwich cake layers together. Brush 1 tablespoon over top layer.  
Cover cake with dark chocolate curls. Use remaining jam to glaze berries. Just before serving, sprinkle with 10X sugar.