3. Weigh or lightly spoon flour into dry measuring
cups; level with a knife. Combine flour, 1 cup
sugar, unsweetened cocoa, baking powder, and salt
in a large bowl; stir with a whisk. Combine cherry
preserves, 1/3 cup water, and butter in a small
saucepan; bring to a boil. Add preserves mixture
to flour mixture; stir well. Add egg and egg
white; stir until smooth. Stir in semisweet
chocolate chips. Scrape batter into prepared pan.
Bake at 350° for 25 minutes or until a wooden pick
inserted in center comes out with a few moist
crumbs. Cool in pan on wire rack. Garnish with
powdered sugar, if desired.
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