1

Preheat oven to 350 degrees F. Line 9x9" baking pan with foil or parchment paper. Spray foil/paper with nonstick spray and dust with flour.

2

Prepare cake: In a medium saucepan, stir chocolate and butter over low heat until melted and smooth. Add jam and whisk until melted. Remove from heat and cool slightly.

3

Beat sugar and eggs in large bowl with an electric mixer until mixture thickens, about 5 minutes. Sift flour and baking powder over egg mixture and fold in with a rubber spatula. Gradually fold in chocolate mixture too.

4

Pour batter into prepared pan. Bake until top of cake is slightly crusty, begins to crack and tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 5 minutes. Gently press down any raised edges of cake to even. Let cool in pan. When completely cooled, turn cake onto platter. Peel off foil. Trim ½" off each edge of cake to make it nice and even.

5

Prepare glaze: Stir cream and jam in heavy small saucepan over medium heat until jam melts; bring to boil. Remove from heat. Add chocolate and stir until melted. Let stand until cool but still spreadable, about 15 minutes.

6

Spread glaze over top of cake. Immediately arrange berries atop glaze. Chill about 10 minutes, or until glaze sets.

7

Cut into 12 bars and serve.