1/2 c. blanched almonds
2 oz. unsweetened chocolate
2 Tb. unsalted butter
2 large eggs
1 c. sugar
1 Tb. framboise or raspberry brandy
3/4 c. all purpose flour
1 tsp. double acting baking powder
1/4 tsp. salt
1 c. raspberries, plus additional for garnish.
1/3 c. seedless raspberry jam
1 Tb. sugar
1/4 c. heavy cream
6 oz. fine quality bittersweet chocolate, chopped
Lemon leaves for garnish (from florist)
In a processor, blend the almonds for 5 minutes
scraping the bowl occasionally until they reach the
consistency of a nut butter. Reserve.
In a bowl set over bareyy simmering water,
melt the chocolate, stirring occasionally
and remove bowl from heat.
In a large bowl of an electric mixer,
beat eggs until pale. Add sugar gradually,
beating until mixture is very thick and pale.
Beat in chocolate mixture, framboise and almond butter
until well blended. Into the same bowl, sift flour,
baking powder and salt. Beat until combined well.
Gently fold in 1 cup of raspberries.
Turn mixture into a well buttered 8 1/2" spingform pan,
and spread smooth.
Bake in the center of a pre heated 350 degree oven
for 40-45 minutes or until skewer comes out clean.
Cool on rack and than remove side the of the pan.
In a small heavy saucepan, combine the jam and sugar
and bring to a boil. Boil and stir for 3 minutes.
Invert the torte onto the rack and remove the bottom
of the pan. Spread the glaze on the top and sides.
Let stand and cool for 2 hours at room temperature
or 30 minutes chilled until glaze sets. This can be
done one day in advance.
In a small heavy saucepan, bring cream to a boil.
Remove pan from heat and add chocolate. Stir ganache
until smooth and let cool for 3 minutes.
Pour ganache over torte, smoothing with a spatula and
let excess drip down the sides. Let the torte stand
for 1 hour until the ganache is set.
Transfer to a plate and garnish.