Instructions: Torte:
Preheat oven to 350 F.

Grease a 9" round cake pan. Line pan with parchment or waxed paper.

Grease paper.

Melt butter and chocolate chips together.

In bowl blend chocolate/butter mixture with sugar. Whisk eggs together and add, mixing thoroughly. Stir nuts into flour. Add to butter/sugar/egg mixture and stir just until flour disappears.

Spread chocolate batter into prepared pan. Bake for 20-25 minutes. The torte will rise slightly, then sink in the center. Dont overbake. Cool in pan on a rack.

When cool, remove cake from pan. Do not leave inverted. Place on serving plate and chill before completing.

Filling:
Spread the raspberry jam over all the top of the torte except a 1/2" rim around the edge. Chill while preparing the Topping.

Cocoa-Cream Topping:
Combine the cocoa and cream in a bowl large enough to whip. Chill before whipping.

*Try to purchase the heavy cream that is not ultra-pasteurized. All cream is pasteurized, but the ultra-pasteurized variety contains adulterants that change the flavor.

**Read the label on container-it should not contain powdered milk. Use the variety that is only cocoa and sugar.

To Complete:
When you are ready to complete torte, whip cocoa and cream mixture until stiff enough to spread. Be careful-the cocoa will cause it to thicken quickly and you do not want to over whip it.

Spread the whipped cream mixture over the entire top. Refrigerate completed torte until ready to serve.

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