Ingredients
10 slices pound cake (each about 1/2 inch thick)
1/2 cup seedless raspberry jam
1 cup heavy cream
8 ounces dark chocolate, finely chopped
Directions
Heat the jam slightly in the microwave so that it's easily spreadable. Using a cookie cutter of your favorite shape (hearts work well for Valentine's Day!), 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 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 or cooling rack 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. (The cakes can be made up to 1 day ahead of time.)