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["To make cake:", "Preheat oven to 350. Butter 2 10""x15""x1"" jelly roll pans and line with parchment. Melt butter in heavy saucepan, add chocolate and stir until melted. Mix in framboise and cool.", "", "Coarsely grind nuts in food processor. Add flour and salt and blend until finely ground. Beat yolks and 1 1/2 c. sugar until it thickens. Using clean dry beaters, beat whites with cream of tartar until soft peaks form. Gradually add remaining 2 Tbs. sugar and beat until soft peaks form again. Stir lukewarm chocolate into yolk mixture, then stir in nut mixture. Fold in 1/4 of the whites, then the rest. Divide batter between prepared pans, smooth tops, and bake until tester comes out clean, approximately 15 minutes. Cool in pans on racks. Can be made one day ahead. Store in pans, covered, at room temp.", "", "To make ganache:", "Bring cream to boil, then pour on top of chocolate in a bowl. Stir until chocolate is melted. Mix in framboise and jam. Chill for one hour.", "", "Cut a piece of cardboard into a 5""x13"" rectangle. Run knife around pans then invert cakes onto a work surface. Peel off parchment Cut each cake into a 6""x 14"" rectangle, and a 3"" x 14"" rectangle.", "", "Beat ganache until fluffy. Place one 6"" wide cake on cardboard. Spread 1 1/2 c. ganache over cake. Arrange both 3"" wide cakes side by side on top of ganache. Spread with 1 1/2 c. ganache. Top with remaining cake. Trim cake sides to even, if necessary. Spread the rest of the ganache on the cake and chill.", "", "For glaze:", "Melt 6 Tbs. butter with corn syrup in heavy saucepan. Add chocolate and melt. Remove from heat and add remaining 6 Tbs. and framboise. Whisk until smooth. Pour glaze over top and down sides of cake, allowing excess to drip onto pan. Smooth and chill.", "", "Serve room temp. Can be made 2 days ahead."]
