3 eggs, seperate
	Into the yolks mix 1/2 C sugar (beat with wisk until light yellow)

Take 5 oz bittersweet chocolate, 2oz butter (unsalted), chop and
add 3 t water and melt together (2 minutes @ 50% in microwave, eg)

Mix chocolate into yolk mixture, stir till smooth

Whip egg whites to soft peak, increase speed to high and sprinkle in 1/4 C
sugar (slowly if by hand), and whip until "stiff but not dry"

Add 3 oz flour to chocolate/yolk mixture

Take ~ 1/4 egg whites mix into chocolate to lighten

Take remainder of egg whites, and fold in (as few turns as possible)

Bake in 9" cake pan with parchment on bottom

350 deg. 20-25 minutes.  Toothpick in center is just dry. (underbake
rather than over)

Cool, invert, slice in half, put thin layer raspberry preserves between, and
again on top.

4 oz almond paste, roll to circle and set on top.

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Glaze

6 oz bittersweet chocolate
4 oz butter (unsalted)
1 t corn syrup

Melt together (2 min, 50% microwave)
_No_ airbubbles, stir till smooth