Melt raspberry jam in small saucepan over low heat. Use 3 tablespoons to sandwich cake layers together. Brush 1 tablespoon over top layer. Cover cake with dark chocolate curls. Use remaining jam to glaze berries. Just before serving, sprinkle with 10X sugar.
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 24.3mg||1 %|
|Potassium 149.9mg||4 %|
|Total Carbohydrate 65.2g||19 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 60.4g|
|Protein 1g||1 %|
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Calories per serving: 265
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