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1
Preheat the oven to 400 degrees F. Make almond flour by placing the almonds in a clean, dry, blender or food processor and chopping them until they become powder.
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2
Place the eggs, 1 1/4 cups of the powdered sugar, and the almond flour in a medium-size mixing bowl.
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3
Whip with an electric mixer on medium-high speed until creamy and light, about 1 minute.
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4
Place the egg whites in a large mixing bowl and whip with an electric mixer on medium speed until foamy.
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5
Make a French meringue by adding the remaining powdered sugar, 1 tablespoon at a time, and whipping to stiff but not dry peaks.
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6
Do not overwhip.
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7
Use a rubber spatula to fold the almond mixture into the French meringue in two additions, being careful not to deflate the batter.
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8
Gently fold in the melted butter, then the sifted flour, just until incorporated.
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9
Using an offset spatula, spread about two-thirds of the batter onto a parchment lined sheet pan.
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10
Spread the remaining batter onto half of another parchment lined sheet pan.
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11
Lightly rest the edge of the spatula on the batter and gently push the excess toward the edges of both baking sheets.
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12
Dust the tops of the cake layers with powdered sugar for a nicer crust.
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13
Bake until lightly and evenly browned on top, 6 to 8 minutes.
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14
Remove the cake layers from the oven and immediately unmold onto a wire rack to keep the heat of the baking sheet from continuing to bake them.
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15
To unmold, invert your cooling rack and place it on top of the cake layer then flip it over.
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16
Remove the parchment paper when the layers are completely cool.
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17
Set aside until ready to use.
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18
For the Ganache: Pour the heavy cream into a 1-quart heavy-bottomed saucepan, and cook over medium-high heat until bubbles begin to form around the edges.
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19
Place the bittersweet chocolate into a medium-sized bowl.
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20
Pour the hot cream over the chocolate and let it sit for about 30 seconds to disperse the heat and melt the chocolate.
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21
Gently whisk until smooth and homogenous.
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22
Set aside until ready to use.
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23
Do not refrigerate.
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24
To assemble the cake, cut the large layer in half.
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25
You should now have three equally sized pieces of cake.
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26
Place 1 layer on a parchment lined sheet pan.
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27
Over the top, spread half of the ganache to the edges in an even layer.
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28
Cover with another cake layer, then evenly spread the raspberry jam over the top all the way to the edges.
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29
Top with the third layer of cake and spread the remaining ganache evenly to the edges.
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30
It is very important for this layer to be even as it is the top of the cake.
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31
Place the assembled cake in the refrigerator for 1 hour.
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32
To serve, decorate with fresh raspberries.
