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TORTE:
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Preheat oven to 375u00b0F Grease three 9 inch round cake pans and line bottoms with greased parchment or waxed paper for easy removal. (Springforms work fine too, but aren't necessary.).
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Beat butter for 30 seconds. Add sugar and vanilla and beat until combined. Add eggs one at a time.
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Stir in melted chocolate.
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Fold in pecans. (Pecans should be really finely chopped, almost like pecan meal. Remember, this is what's replacing the flour. A food processor does this in 30 seconds. By hand you'll be chopping a lot.).
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Pour into prepared pans and bake for 22 minutes or until toothpick inserted near centers comes out fudgy but not wet.
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Cool on racks for 10 minutes. Remove from pans, remove parchment and cool completely on racks.
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RASPBERRY/STRAWBERRY CREAM FILLING:
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Beat 1 cup powdered sugar with 2/3 cup softened butter until fluffy.
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Beat in 1/3 cup preserves.
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DOUBLE CHOCOLATE GLAZE:
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In medium saucepan over low heat, combine 3 ounces chocolate chips and 1/3 c butter. Remove from heat when melted and stir in 2/3 cup sugar, 1/2 cup cocoa powder and 1/4 cup water. May need to reheat it until sugar is dissolved and glaze is smooth. (Taste it periodically -- I know, tough duty -- to check that there are no sugar crystals. You want it to be smoooooth!).
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Cool until it thickens slightly but is still pourable.
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ASSEMBLY:
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Assemble torte layers with raspberry filling in between. Cover and chill for 8-24 hours.
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Spread glaze over top of torte, allowing some to drizzle down the sides. Arrange berries on top. Cover and chill for 1-24 hours.
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Enjoy!
