- 1/2 cup seedless raspberry jam
- 10 slices store-bought pound cake (each about 1/2 inch thick)
- 1 cup heavy cream
- 8 ounces dark chocolate, finely chopped
Heat the jam slightly in the microwave so it's easily spreadable.
Using a cookie cutter of your favorite shape, punch a shape out from each slice of pound cake. Slather one side of each slice with the jam.
Build the cutouts into a stack by layering five of pieces of cake on top of each other, ending with a bare piece of cake. Set the assembled cake stacks aside.
Place a small pot over medium heat with the cream. Bring up to a bubble and remove from the heat. Add the chocolate to the pot and stir to melt.
Set the cakes on a screen over a sheet pan and pour the chocolate glaze over the cakes to cover them completely (heads up the excess will drip onto the tray below so you can just scoop it back up and use it again later). Refrigerate until ready to serve. (Cakes can be made up to 1 day ahead of time.)