Raspberry Upside Down Petit Four Cake

Makes 1 cake, 12 - 16 pieces

1/3 C. whipping cream
1/3 C. raspberry jam
2 1/2 - 3 1/2 oz. dark chocolate

Cake:
3 1/2 oz. soft butter or margarine
1/3 C. + 2 T. granulated sugar
2 eggs
1 1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. grated lemon peel (only the yellow)
1/3 C. + 1 T. hot milk

Preheat oven to 350�F and generously grease a baking 9-inch square or round baking pan.

Push the jam through a sieve, bring it to a boil with the cream and break the chocolate in pieces so that it can melt in this mixture. Pour the chocolate mixture in the baking dish.

Beat eggs and sugar fluffy and beat in the eggs, one by one. Mix flour, baking powder and lemon peel and bring the milk to a boil. Alternate flour mixture and milk and fold it into the batter. Pour the batter over the chocolate mixture in the dish. Bake in the middle of the oven for 30 - 35 minutes.

Remove cake from oven and let it sit for five minutes.

Shake the pan lightly so that you can ensure it no longer sticks to the sides. Unmold onto a serving platter so that the sauce is on top. Even out the surface and serve.