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Fudgy Chocolate-Raspberry Bars

10 oz. bittersweet chocolate, chopped
3/4 cup unsalted butter, in pieces
1/3 cup seedless raspberry jam
1 cup sugar
5 large eggs
1/3 cup all purpose flour
1 t baking powder
1/4 cup whipping cream
1/4 cup seedless raspberry jam
6 oz. bittersweet chocolate, chopped
2 6-oz. baskets fresh raspberries

For Cake:  Preheat oven to 350 degrees.  Line 9X9X2-inch baking pan with foil.  Butter foil.  dust with flour.  Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth.  Add jam and whisk until melted.  Cool slightly.

Using electric mixer, beat sugar and eggs in large bowl until mixture thickens, about six minutes.  Sift flour and baking powder over egg mixture and gold in.  Gradually fold in chocolate mixture.

Pour batter into pan.  Bake until top of cake is slight 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.  Cool in pan.  Invert cake onto platter.  Peel off foil.  Trim 1/2 inch off each edge of cake.

For 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.