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1
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.
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2
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.
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3
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.
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4
Beat in the chocolate mixture, the framboise, and the reserved almond butter and beat the mixture until it is combined well.
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5
Into the bowl sift together the flour, the baking powder, and the salt, beat the mixture until it is combined well, and fold in 1 cup of the raspberries gently.
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6
Turn the mixture into a well-buttered 8 1/2-inch springform pan, spreading it evenly and smoothing the top, and bake the torte in the middle of a preheated 350F.
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7
oven for 40 to 45 minutes, or until a tester comes out clean.
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8
let the torte cool in the pan on a rack and remove the side of the pan.
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9
In a small heavy saucepan combine the jam and the sugar, bring the mixture to a boil, stirring, and boil it, stirring, for 3 minutes.
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10
Force the mixture through a fine sieve into a small bowl, pressing hard on the seeds, and discard the seeds.
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11
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.
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12
Let the torte stand at room temperature for 2 hours or chill it for 30 minutes, or until the glaze is set.
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13
The torte may be prepared up to this point 1 day in advance and kept on the rack, covered with an inverted bowl, at room temperature.
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14
In a small heavy saucepan bring the cream to a boil and remove the pan from the heat.
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15
Stir in the chocolate, stirring until the mixture is smooth, and let the ganache cool for 3 minutes.
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16
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.
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17
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.
