2 oz. unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2/3 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
2 large eggs
1/2 c. sugar
1/2 c. seedless raspberry jam
2 tsp. eau-de-vie de framboise (raspberry brandy)
1 oz. semi-sweet chocolate, chopped
confectioners sugar (for sifting over torte)
chocolate ice cream

In top of double boiler, set over barely simmering water, melt the unsweetened chocolate with the butter, stirring until smooth.

In small bowl, combine flour, salt and baking powder. In a bowl, whisk together the eggs, granulated sugar, jam, raspberry brandy, semi-sweet chocolate and melted chocolate and whisk in the flour mixture. Line a buttered 9-inch round pan with wax paper. Butter the paper; pour batter in.

Bake at 350°F for 25 to 30 minutes. Cool in pan 5 minutes. Invert onto rack and remove paper; cool. Sift confectioners sugar lightly over torte and serve with ice cream.