8 oz. semi-sweet chocolate, chopped
3/4 c. plus 2 tbsp. unsalted butter (1 3/4 stick)
2 oz. unsweetened chocolate, chopped
1 c. sugar
5 eggs, separated
3 tbsp. ground almonds

GLAZE:

1/2 c. whipping cream
3 tbsp. butter
4 oz. semi-sweet chocolate, chopped
4 oz. milk chocolate, chopped

Preheat oven to 350 degrees. Grease springform pan. Melt first 3 ingredients in saucepan until smooth. Pour into large bowl and cool slightly. Add sugar, yolks, and almonds and whisk until smooth. Using beater, beat whites in bowl. Fold whites into batter in 2 additions.

Pour batter in pan. Bake about 40 minutes, top will begin to crack. Transfer cake to rack and cool 15 minutes. Press down gently on top of even edges. Cool completely.

GLAZE: Bring cream and butter to simmer in saucepan. Reduce heat, add chocolates and stir until smooth. Let stand about 1 hour. Invert cake onto cardboard round. Place cake on rack over a cookie sheet. Pour glaze over cake, spreading to coat top and sides. Keep refrigerated. Let cake stand 2 hours before serving. You can garnish with fresh raspberries and mint leaves. Serves 10.