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1
Preheat the oven to 325 degrees F.
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2
Grease a 9-inch pie dish with butter.
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3
Add 1 tablespoon flour and coat the dish, shaking out any excess flour.
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4
Mix the almond paste and sugar on low speed in a stand mixer fitted with a paddle attachment.
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5
Add the butter and mix until well incorporated.
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6
Add the eggs, one at a time, making sure each one has been fully incorporated before adding the next.
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7
Add the remaining 1/2 cup flour and mix just until combined.
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8
Pour into the prepared pie dish and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
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9
Invert the cake onto a wire rack and let cool completely.
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10
Place the chocolate in a heat-proof bowl.
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11
Heat the heavy cream in a small saucepan until just until scalding, about 3 minutes.
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12
Pour the cream over the chocolate and stir until smooth.
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13
Let the ganache cool slightly so it is spreadable.
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14
Evenly frost the top of the cake with the ganache.
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15
Sprinkle the outer edges with the sliced almonds and decorate with the raspberries.
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16
Serve at room temperature.
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17
A viewer or guest of the show, who may not be a professional cook, provided this recipe.
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18
Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.
