Ingredients
4 large eggs, separated5 tablespoons butter2/3 cup sugar9 ounces bittersweet chocolate, melted3/4 cup ground almonds1/4 cup all-purpose flour1/4 cup seedless raspberry jamGLAZE:3 ounces bittersweet chocolate, chopped2 tablespoons butter
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg yolks and melted chocolate; beat on low speed just until combined. Combine almonds and flour; stir into butter mixture just until blended.
In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Transfer to a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.
Spread jam over top of cake. For glaze, in a small saucepan, melt chocolate and butter; spread over jam. Let stand at room temperature for 1 hour or until set.
