Another drool worthy recipe from Lou Seibert Pappas.
Chocolate-Glazed Raspberry-Almond Cake
Yield: 1 9-inch layer cake; serves 12
8 ounces almond paste
6 large eggs, separated
½ cup sugar
1 ½ tablespoons fresh lemon juice
1 teaspoon grated lemon zest
½ cup unbleached all-purpose flour
¼ teaspoon baking powder
2/3 cup raspberry jelly
6 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons unsalted butter
3 tablespoons sliced almonds
Preheat the oven to 350˚F. Lightly butter and flour two 9-inch round cake pans.
Put the almond paste in a large bowl and beat in the egg yolks, one at a time, with an electric mixer until smooth. Beat in ¼ cup of the sugar, the lemon juice, and zest. In a large bowl, beat the egg whites with an electric mixer until soft peaks form, then gradually beat in the remaining ¼ cup sugar until stiff glossy peaks form. Fold one-third of the egg whites into the yolk mixture to lighten it, then gently fold in the remaining whites. In a medium bowl, combine the flour and baking powder and stir to blend. Sprinkle the dry ingredients over the egg mixture and gently fold in. Divide the batter between the prepared pans and smooth the tops.
Bake for 30 t 35 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes, then unmold onto wire racks and let cool completely.
To assemble, place 1 layer on a serving plate, upside down. In a small saucepan, heat the raspberry jelly until melted and spread over the cake layer; top with the remaining layer, upside down.
In a double boiler over barely simmering water, melt the chocolate and butter, stirring to blend. With a spatula, spread the chocolate glaze over the top and sides of the cake. Sprinkle the almonds around the outer edge of the top. Refrigerate for 1 hour to set the glaze. Cut into wedges to serve.