1989 CHOCOLATE RASPBERRY ALMOND TORTE Recipe

Ingredients

• 1/2 cup blanched almonds, toasted lightly
• 2 ounces unsweetened chocolate
• 2 tablespoons unsalted butter
• 2 large eggs
• 1 cup sugar
• 1 tablespoon framboise or other raspberry brandy
• 3/4 cup all-purpose flour
• 1 teaspoon double-acting baking powder
• 1/2 teaspoon salt
• 1 cup raspberries plus additional for garnish and as an accompaniment
• For the glaze-
• 1/3 cup raspberry jam
• 1 tablespoon sugar
• *NOTE: DOUBLE THE ABOVE AMOUNTS FOR GLAZE*
• For the ganache
• 1/4 cup heavy cream
• 6 ounces fine-quality bittersweet chocolate, chopped
• lemon leaves (available at most florists) for garnish