Place the eight oz of bakers chocolate in a microwave safe bowl. Microwave it for two minutes then stir. If it isn't melted, put it in for another 30 seconds until it is melted.

Then add in 1 cup of whipped cream I used this non-dairy version. I always have rice milk or soy milk on hand and since my husband is gluten and dairy free. I wanted to make a recipe he could enjoy.

Then whisk the cream into the chocolate.

I then added 2 Tablespoons of Raspberry Jam and 1 Tablespoon of Folgers® I used the dark roast. You can use any flavor Folgers you like. It gives the chocolate a rich flavor. I would suggest trying some of their gourmet flavors to give this easy recipe for ganache cake a twist.

Then you will need to make the crust. You can buy a crust a chocolate one is what I would suggest or if you are like me find some gluten free and dairy free cookies and just crumble them up in a pie dish. I know isn't that easy?

Then you will pour the Chocolate Ganache on top of the pie crust.

You will then begin to make the icing. If you do not want the icing, then place your Raspberries in a bowl with 2 Tablespoons of the Raspberry jam and 1 Tablespoon of water and mix it up. I used the Smucker's Naturals. You can save this mixture to put on top of the icing, or you can place this directly on top of the Recipe for Chocolate Ganache that you already made.

The icing is easy peasy with the bag of buttercream icing from Pillsbury. I added 1 Tablespoon of Folgers® in the icing, and I added a butter alternative instead of butter to have a dairy free icing. Then I placed it on the chocolate ganache that I made in the microwave. I placed the raspberry mixture on the top and then it went into the refrigerator for 4 hours until it was firm. This is an amazing recipe. I can't tell you how many requests I had for seconds and thirds.