Torta caprese with raspberry jelly

Cake

• 150 g butter, softened and cut into pieces, plus extra to grease
• 250 g dark chocolate (50% cacao), broken into pieces
• 250 g blanched almonds
• 250 g raw sugar
• 6 eggs, room temperature
• 1 tbsp baking powder
• 1 tbsp cocoa powder
• 50 g Amaretto® liqueur (optional)

Whipped chocolate ganache

• 100 g dark chocolate (50% cacao), broken into pieces
• 80 g pouring (whipping) cream

Raspberry jelly

• 10 g freshly squeezed lemon juice
• 20 g caster sugar
• 1 ½ tsp agar agar powder
• 200 g raspberries, plus extra to decorate (see Tips)