Chocolate Almond Cake with Raspberry Sauce

6 oz. semi-sweet chocolate, melted

8 oz. almond paste (not marzipan - that has sugar added)

¼ c. butter

2/3 c. sugar

3 eggs

1 Tbsp. brandy

1/3 c. flour

½ tsp. baking powder

Cream together almond paste, butter, and sugar. Add cooled chocolate, eggs, and brandy. Stir in flour and baking powder just till mixed. Spread batter in an 8-inch round cake pan that has been lined with 2 sheets of parchment paper. (Do not grease the pan.) Bake at 350 degrees F. for 40 to 50 minutes until a toothpick inserted in the center comes out fairly clean. Cool completely. Cut around the cake with a knife and turn onto serving plate. Serve with raspberry sauce, garnish with fresh raspberries and mint if desired.

Raspberry Sauce: Blend together a thawed 12-ounce bag of frozen raspberries (no sugar added) and 2 tablespoons sugar. Push mixture through a sieve with a rubber scraper to remove most of the seeds. If you have fresh berries, use 2 cups berries and 2 Tbsp. sugar.

-Terri Narr