Chocolate Raspberry Torte

Cake:
Preheat oven 350 F

Shift together:
1 cup flour
2 1/2 Tbs cocoa
2/3 cup sugar
1 tsp baking soda
1/2 tsp salt

Add:
1 tsp almond extract
1 tsp vinegar
4 Tbs salad oil
1/4 cup framboise
1/2 cup water

Gently fold:
1 cup raspberries

Pour into one prepared 8" round spring form pan. Bake for 35 40 min., or until skewer comes out clean. Cool; remove sides of pan and cool on rack. Remove bottom of pan.

Glaze:
In a heavy saucepan combine:
1/3 cup raspberry jam
1 Tbs sugar

Stirring, boil mixture for 3 min. Force the mixture through a fine sieve directly onto cake. Discard seeds. Spread glaze over top and sides of cake. Let stand until glaze is set (about 1 hour).

Ganache:
1/4 cup heavy cream
6 oz chocolate chips

In microwave or heavy saucepan, bring cream to a boil.
Remove from heat and add chocolate chips. Stir until melted and ganache is smooth. Let cool 3 minutes. Pour over the torte and spread over top and sides.
Coarsely chop 1/2 cup slivered almonds and press to sides of torte.
Let stand 1 hour.
Garnish with mint or lemon balm leaves and fresh raspberries.