Ingredients:

• 2 oz unsweetened chocolate, chopped
• 1 stick (1/2 cup) unsalted butter, cut into pieces
• 2/3 cup gluten free flour or rice flour
• 1/4 teaspoon salt
• ½ teaspoon baking powder
• 2 large eggs
• 1/2 cup sugar
• 1/2 cup seedless raspberry jam
• 2 teaspoon raspberry liquor
• 1 oz semisweet chocolate (chopped)

Directions:

• Melt unsweetened chocolate with butter in microwave or double boiler over simmering water.
• In small bowl combine GF flour, salt and baking powder.
• In bowl whisk together the eggs, sugar, jam, liquor, semisweet chocolate and melted chocolate.
• Whisk in the GL flour.
• Line a buttered 9 inch round pan with a round of wax paper, butter the paper an pour batter into pan.
• Bake torte in preheated 350° oven for 25-30 minutes or until cake tester inserted in the center comes out with crumbs on it.
• Let torte cool on rack for 5 minutes.
• Invert into rack and remove paper.
• Invert torte onto another rack and let cool.
• Sift confectioners sugar lightly over torte.