1/3 c  Seedless raspberry jam
1    Dark chocolate curls
1/2 c  Fresh raspberries
1 tb 10X sugar

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.