*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Chocolate
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Blanched almonds, toasted li
    2       oz           Unsweetened chocolate
    2       tb           Unsalted butter
    2       lg           Eggs
    1       c            Sugar
    1       tb           Framboise (or other raspberr
                         - brandy)
      3/4   c            Flour
    1       t            Baking powder
      1/2   ts           Salt
    1       c            Raspberries
      1/3   c            Raspberry jam
    1       tb           Sugar
      1/4   c            Heavy cream
    6       oz           Bittersweet chocolate, chopp
                         Lemon leaves for garnish
                         Raspberries for garnish and
   In a food processor, grind the almonds, scraping down the sides of the bowl
   occasionally, for 5 minutes or until they are the consistency of nut
   butter.  Reserve.
   In a bowl set over simmering water, melt the chocolate and the butter,
   stirring occasionally.  Remove from heat.
   In a large bowl with an electric mixer, beat eggs until they are pale, add
   sugar gradually, beating, and beat until mixture is very thick and pale.
   Beat in chocolate mixture, framboise, and the almond butter, and beat until
   well combined.  Sift the flour, baking powder, and salt into the bowl. Beat
   until well combined.  Fold in 1 cup of raspberries gently. Turn the mixture
   into a well-buttered 8-1/2-inch springform pan, spreading it evenly and
   smoothing the top.
   Bake in the middle of a preheated 350f oven for 40-45 minutes or until pick
   comes out clean.  Let torte cool in the pan on a rack, and then remove
   sides of pan.
   In a small heavy saucepan, combine the jam and sugar, bring mixture to a
   boil, stirring, and boil it, stirring, for 3 minutes.  Force glaze through
   a fine sieve into a small bowl.
   Invert the torte onto the rack, set over wax paper, remove bottom of the
   pan, and spread the glaze on top and sides of the torte.  Let the torte
   stand at room temperature for 2 hours, or until the glaze is set.
   In a small heavy saucepan, bring cream to a boil and remove pan from heat.
   Stir in chocolate, stirring until mixture is smooth, and then let the
   ganache cool for about 3 minutes.
   Pour 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
   with additional raspberries and lemon leaves. Serve with additional
   raspberries and lemon leaves alongside.
   a 1989 Gourmet Mag. favorite
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