1 (8 oz.) can almond paste
1 tbsp. cocoa
2 eggs + 2 egg whites
2 tbsp. sugar
1/2 c. whipping cream
6 oz. semi sweet chocolate
2 tsp. instant coffee granules
1 tbsp. brandy or brandy extract
2 egg yolks
1/2 c. whipping cream
2 tbsp. powdered sugar
1/4 tsp. vanilla

Heat oven to 375 degrees. Lightly grease and flour a 9" springform pan. Mix the following until smooth: almond paste, cocoa and eggs. Pour into pan and bake for 15 minutes. Cool.

In a small bowl, beat egg whites until foamy; add sugar and beat until stiff, but still moist. In another bowl, mix melted chocolate, coffee granules, brandy, 2 egg yolks and 1 egg. Fold in whipping cream and beaten egg whites. Spread over almond crust in the springform pan. Freeze at least 3 hours.

To make Raspberry Glaze: Thaw and puree package of frozen raspberries and strain. Mix 1/3 cup sugar with 1 tablespoon cornstarch. Combine with raspberry juice and cook, stirring over medium heat until thick and clear. Cool completely. Spread over top of torte. Beat remaining 1/2 cup whipping cream with powdered sugar and vanilla. Garnish edges of torte with whipped cream. Return torte to freezer. Thaw about 1 1/2 hours before serving. Serves 8 to 12.