Chocolate Raspberry Almond Torte
1/2 cup blanched almonds, toasted lightly
2 ounces unsweetened chocolate
2 tablespoons unsalted butter
2 lg. eggs
1 cup sugar
1 teaspoon double-acting baking powder
1/2 teaspoon salt
cup raspberry jam
1 tablespoon sugar
1/4 cup heavy cream
6 ounces fine-quality bittersweet chocolate, chopped
Lemon leaves (available at most florists) for garnish
In a food processor grind the almonds, scraping the bowl occasionally, for 5 minutes, or until they are the consistency of a nut butter, and reserve the mixture. In a bowl set over a saucepan of barely simmering water melt the chocolate and the butter, stirring occasionally, and remove the bowl from the pan. In the large bowl of an electric mixer beat the eggs until they are pale, add the sugar gradually, beating, and beat the mixture until it is very thick and pale. Beat in the chocolate mixture, the framboise, and the reserved almond butter and beat the mixture until it is combined well. Into the bowl sift together the flour,
Invert the torte onto the rack, set over wax paper, remove the bottom of the pan, and spread the glaze on the top and side of the torte. Let the torte stand at room temperature for 2 hours or chill it for 30 minutes, or until the glaze is set. The tore may be prepared up to this point 1 day in advance and kept on the rack, covered with an inverted bowl, at room temperature.
Pour the ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or until the ganache is set. Transfer the torte carefully to a serving plate, garnish it with some of the additional raspberries and some of the lemon leaves, and serve the remaining raspberries, garnished with the remaining lemon leaves, separately.