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1
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.
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2
Reserve.
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3
In a bowl set over simmering water, melt the chocolate and the butter, stirring occasionally.
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4
Remove from heat.
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5
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.
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6
Beat in chocolate mixture, framboise, and the almond butter, and beat until well combined.
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7
Sift the flour, baking powder, and salt into the bowl.
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8
Beat until well combined.
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9
Fold in 1 cup of raspberries gently.
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10
Turn the mixture into a well-buttered 8 1/2 inch springform pan, spreading it evenly and smoothing the top.
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11
Bake in the middle of a preheated 350f oven for 40 to 45 minutes or until pick comes out clean.
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12
Let torte cool in the pan on a rack, and then remove sides of pan.
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13
In a small heavy saucepan, combine the jam and sugar, bring mixture to a boil, stirring, and boil it, stirring, for 3 minutes.
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14
Force glaze through a fine sieve into a small bowl.
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15
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.
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16
Let the torte stand at room temperature for 2 hours, or until the glaze is set.
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17
In a small heavy saucepan, bring cream to a boil and remove pan from heat.
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18
Stir in chocolate, stirring until mixture is smooth, and then let the ganache cool for about 3 minutes.
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19
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.
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20
Transfer the torte, carefully, to a serving plate.
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21
Garnish with additional raspberries and lemon twists.
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22
Serve with additional raspberries and lemon twists alongside.
