-d Lemon leaves for garnish Raspberries for garnish and -ccompaniment 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. Reserve. In a bowl set over simmering water, melt the chocolate and the butter, stirring occasionally. Remove from heat. 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. Beat in chocolate mixture, framboise, and the almond butter, and beat until well combined. Sift the flour, baking powder, and salt into the bowl. Beat until well combined. Fold in 1 cup of raspberries gently. Turn the mixture into a well-buttered 8-1/2-inch springform pan, spreading it evenly and smoothing the top. Bake in the middle of a preheated 350f oven for 40-45 minutes or until pick comes out clean. Let torte cool in the pan on a rack, and then remove sides of pan. In a small heavy saucepan, combine the jam and sugar, bring mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force glaze through a fine sieve into a small bowl. 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. Let the torte stand at room temperature for 2 hours, or until the glaze is set. In a small heavy saucepan, bring cream to a boil and remove pan from heat. Stir in chocolate, stirring until mixture is smooth, and then let the ganache cool for about 3 minutes. 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. Transfer the torte, carefully, to a serving plate. Garnish with additional raspberries and lemon leaves. Serve with additional raspberries and lemon leaves alongside. a 1989 Gourmet Mag. favorite