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For Torte: Preheat oven to 350 degrees.
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Butter 8 1/2 x 4 inch heart-shaped cake pan.
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Line bottom with parchment paper; butter paper.
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Dust pan and paper with flour.
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Heat 9 ounces chocolate with 3 Tbsp.
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framboise and lowfat milk in top of double boiler set over barely simmering water.
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Stir till smooth.
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Cut butter into Tbsp.
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pcs and add in, 1 piece at a time, whisking till melted.
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Fold in 3/4 c. sugar, flour and yolks.
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Cold slightly.
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Beat whites, salt and cream of tartar till soft peaks form.
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Add in remaining 1/4 c. sugar 1 Tbsp.
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at a time and beat till stiff but not dry.
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Whisk chocolate mix to loosen.
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Gently mix in 1/4 of whites.
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Fold mix back into remaining whites.
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Pour into prepared pan.
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Bake cake till center feels just hard to touch and only a few crumbs stick to tester inserted into center, about 1 1/4 hrs (top will crack).
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Cold in pan 15 min.
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Turn out onto rack; remove paper.
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Turn over again into another rack.
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Cold.
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For Glaze: Scald cream with 2 Tbsp.
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framboise in heavy small saucepan.
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Remove from heat.
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Add in 8 ounces chocolate a little at a time, stirring till dissolved.
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Cold till thick sufficient to spread.
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Invert cake flat side up onto platter.
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Slide strips of waxed paper under edges of cake.
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Spread glaze proportionately over top and sides of cake.
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Throw away paper.
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Chill till glaze is hard, about 30 min.
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Serve at room temperature with Raspberry Coulis and whipped cream.
