Chocolate Raspberry Almond Torte

1: Toast the blanched almonds and blend them into almond butter.

2: Using a double boiler, melt the butter and 2 oz of unsweetened chocolate.

3: In a stand mixer, beat the eggs until pale, gradually adding sugar.

4: Add the framboise, melted chocolate, and almond butter to the egg mixture.

5: Fold in the flour, baking powder, salt, and 1 cup of raspberries by hand.

6: Butter an 8 1/2" cake pan and add the batter.

7: Bake at 350°F for 40-45 minutes.

8: Cool on a cake rack and invert the cake onto the rack.

9: Combine the jar of seedless raspberry jam with 1 tablespoon of sugar and heat in the microwave until hot.

10: Pour the heated jam over the cake and spread evenly across top and sides.

11: Heat 1/4 cup of cream in a pot until boiling, then add 6 oz of bittersweet chocolate, stirring until melted.

12: Pour the melted chocolate over the cake and raspberry jam, spreading evenly.

13: Top with the melted chocolate and garnish with whole raspberries, allowing to cool for at least 30 minutes.