*  Exported from  MasterCook  *
                     Chocolate Raspberry Almond Torte2
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:20
 Categories    : Chocolate                        Fruits
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  C             Almonds -- blanched toasted
    1      C             Raspberries
    2      Oz            Chocolate -- unsweetened
    2      Tbsp          Butter -- unsalted
      1/3  C             Raspberry Jam
    2      Lg            Eggs
    1      Tbsp          Sugar
    1      C             Sugar
    1      tbsp          Framboise (Or Other Raspberry
      1/4  C             Heavy Cream
      3/4  C             Flour
    6      oz            Bittersweet Chocolate -- chopped
    1      tsp           Baking powder
                         Lemon leaves -- for garnish
      1/2  tsp           Salt
                         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.
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