1/4 lb. BUTTER
1/4 c. DARK BROWN SUGAR, firmly packed
1 1/4 c. all-purpose FLOUR, sifted
Adjust oven rack one-third up from the bottom of the oven. Preheat oven to 350 degrees.
In the small mixer bowl, cream butter,and beat in the sugar. On low speed, gradually add flour and beat just until mixture holds together. Turn into an ungreased 9-inch square baking pan and pat to make a smooth layer.
Bake for 10 minutes and then remove from oven, and increase oven temerature to 375 degrees.
1/4 c. SEEDLESS RASPBERRY JAM (the original recipe calls for apricot preserves but I prefer raspberry!)
1 1/2 C. WALNUTS
1/4 tsp. SALT
1/2 tsp. VANILLA EXTRACT
3/4 c. DARK BROWN SUGAR, firmly packed
2 Tbsp. UNSWEETENED COCOA
In a small bowl, stir the jam to soften and set aside.
Beat the eggs at high speed for 2 or 3 minutes until slightly thickened. Add salt and vanilla. On low speed, add sugar and cocoa, then beat at high speed for 2 or 3 minutes. On low speed, mix in the nuts, beating only until they are incorporated.
Spread the jam over the hot crust, leaving a 1/2 inch border at edges.
Pour the filling over the jam and level.
Bake at 375 degrees for 25 minutes.
1 c. (6 oz.) SEMI-SWEET CHOCOLATE MORSELS
2 Tbsp. LIGHT CORN SYRUP
2 tsp. RUM or STRONG PREPARED COFFEE
2 tsp. BOILING WATER
1/2 c. WALNUTS, chopped medium fine
In the top of a double boiler over hot water, melt the chocolate, stirring with a rubber spatula until it is smooth. Add the corn syrup, the rum or coffee, and the boiling water; stir until smooth.
Spread on top of the cake; sprinkle with nuts, pressing them gently in place with a metal spatula.
Let stand until frosting is firm. Best prepared a day before serving.
Cut into serving size pieces.
Top with whipped cream, fresh raspberries and sprigs of rosemary or mint leaves for garnish.