Raspberry Upside Down Petit−Four Cake

Serve warm in small pieces with raspberries as a dessert with coffee.

Makes 1 cake, 12 − 16 pieces
1/3 cup whipping cream
1/3 cup raspberry jam
2 1/2 to 3 1/2 ounces dark chocolate
Cake
3 1/2 ounces soft butter or margarine
1/3 cup plus 2 tablespoons granulated sugar
2 eggs
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon grated lemon peel (only the yellow)
1/3 cup plus 1 tablespoon hot milk

Preheat oven to 350 degrees 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 to 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.