For the Filling: 3 oz. unsweetened chocolate 1 stick (1/2 cup) unsalted butter 2 large eggs 1 cup sugar 1 teaspoon vanilla 1/3 cup sifted all-purpose flour 3 to 4 tablespoons raspberry jam (preferably seedless), or to taste whipped cream as an accompaniment if desired Shell: In blender grind fine the almonds in batches then combine them with the sugar. In small bowl whisk egg white for 2-3 minutes, or until very frothy, add it to the almond mixture with the butter, and blend the mixture with a fork until it holds together. Form the dough into a ball, flatten it slightly, and chill it, wrapped in plastic wrap, for at least 1 hour or overnight. Dust the dough very lightly with flour and on a floured surface flatten it into a 5-inch round. Transfer the dough with metal spatulas to a well-buttered 9-inch tart pan with a removable fluted rim and press it evenly onto the bottom and sides of the pan. Cover the shell with a piece of buttered foil, fitting it snugly into the pan, and bake it in the middle of a preheated 350° F. oven for 15 minutes. Remove the foil carefully and bake the shell for 5 minutes more. Let the shell cool completely in the pan. Make the filling: In a small heavy saucepan melt the chocolate and the butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. In a large bowl with an electric mixer beat the eggs, add the sugar, a little at a time, beating, and beat the mixture at high speed for 3 minutes, or until it is thick and pale. Stir in the chocolate mixture and the vanilla, add the flour and a pinch of salt, and blend the mixture well. Spread the bottom of the shell with the jam, pour the batter into the shell, smoothing the top, and bake the torte in the middle of a preheated 350° F. oven for 20 to 25 minutes, or until a wooden pick inserted in the center comes out with crumbs adhering to it. Let the torte cool completely before removing the fluted rim and serve it with the whipped cream if desired. dess 64