This recipe will make a 9", single layer cake. Cut a piece of parchment to fit the bottom of a 2" cake pan. Spray bottom and lay parchment disk in the bottom. Stand a 'cake nail' upside down in the center of the cake. Set aside. Preheat the oven to 350 degrees.

Put eggs in the mixing bowl and whip until light and spongy, about 20 minutes.

Place butter or margarine in a large bowl with the chocolate chips. Set over a pot of water on the stove and heat over medium heat to melt chocolate chips and butter or margarine.

Keep beating the eggs until they hold a very soft peak and are light and spongy.

Melt chocolate and butter/margarine and stir until very smooth. Set aside until the eggs are done.

Add 1/4th of the eggs to the chocolate mixture. Use a whisk and an over and under hand motion to blend in the eggs.

Add the rest of the eggs and gently whisk.

Use a rubber spatula to gently fold the eggs into the chocolate mixture until blended.

Fill cake pan 1/2 way with chocolate mixture. Dollop on the raspberry jam. Add chocolate mixture to the top of the pan.

Gently drag a small spatula through the chocolate mixture to even out the raspberry jam. Don't over do it.

Place the cake into a larger cake pan or jelly roll pan. Add water as far as possible to 1/2 way up the side of the cake pan. Place into the oven and bake until the sides are firm and the center is almost firm. The center will still move a little but will firm up in the refrigerator.

Remove cake from the oven, carefully drain any leftover water in the water pan. Let the cake cool at room temperature until almost cool. Place in refrigerator to cool thoroughly.

When cooled, level by taking a sharp knife across the top of the cake pan from edge to edge. If the cake has sunk too much in the center, you may have to level the cake after it is removed from the pan.

I pop the cake in a hot oven for about 30 seconds when I want to remove it from the pan. That is just enough to melt the outer edge a bit. Invert the cake on the board and give it a few good pounds to the table top to loosen. Watch the nail that is still in the center of the cake. The cake should slide out when held straight upside down. It is firm enough to gently move once out of the pan if it is off center of the board. Remove the cake nail.

As per the Chocolate Ganache recipe, heat and pour onto cake, gently but quickly spreading the ganache over the cake.

Decorate as desired. Remember, I've increased the recipe and made a double layer cake. You'll have a single layer cake. To serve, use a knife heated by dipping into hot water. Wipe the water from the knife before slicing so the ganache doesn't get spotted.