Raspberry Topping

- 1/3 cup chocolate (seedless raspberry jam dark curls 1/2 cup fresh raspberries 1 tablespoon sugar)
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.

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