Chocolate Raspberry Cream Cake

6 large eggs, separated
1 cup sugar, divided
3/4 cup flour
1/3 cup unsweetened cocoa powder
3/4 cup finely ground almonds
12 ounces semisweet chocolate, coarse chopped
1 cup heavy cream
1 12 ounce bag frozen raspberries, thawed
1 1/2 teaspoons unflavored gelatin
1 cup heavy cream
1/4 cup powdered sugar
1/2 cup water
1/4 cup sugar
1/4 cup seedless raspberry preserves

Cake: Position a rack in the center of the oven and preheat to 350�F. Lightly butter a 10" diameter springform pan. In a small bowl, whip the egg yolks with an electric mixer at medium speed. Add 1/3 cup sugar in a steady stream. Continue beating 4-7 minutes, until the batter is pale yellow and coats a spoon. Sift the flour and cocoa powder together; stir in the almonds. In a large bowl, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and continue beating until they start to form soft peaks. Gradually add the remaining 2/3 cup sugar, 1 teaspoon at a time, until the whites form stiff, shiny peaks.Fold the egg yolks into the whites, then fold in the flour mixture. Scrape the batter into the prepared pan and smooth to level. Bake approximately 35 minutes, or until the cake springs back to the touch. Cool completely.

Ganache: Melt the chocolate in the top of a double boiler. Remove from heat and stir in cream. Let cool. Raspberry Cream: Drain raspberries, reserve liquid. Place 2 tablespoons of the liquid in a small microwavable bowl. Sprinkle gelatin over the juice and stand 5 minutes to soften. Place gelatin & juice in microwave at half power for 30 seconds; stir. Repeat if necessary to dissolve gelatin completely. Meanwhile, beat the cream with the sugar until stiff peaks begin to form. Add 2 tablespoons cream to the juice & gelatin, stir. Fold back into cream. Fold in the raspberries.

Raspberry Syrup: Combine water, sugar and remainder of reserved raspberry juice (about 1/2 cup) in small saucepan over medium heat. Stir constantly until sugar dissolves; do not let the mixture boil. Remove from heat and cool to room temperature.

Assembly: Using a bread knife, horizontally slice the cake into two layers. Liberally brush the bottom layer and the under-side of the top layer with raspberry syrup. Spread 1/2 cup ganache over bottom layer. Gently spread the raspberry cream over the ganache, making the layer even. Place top layer above cream. Brush well with raspberry syrup. Spread raspberry preserves on top of cake. Pour remaining ganache over the cake, smoothing the sides. Refrigerate at least 2 hours before serving. Garnish with fresh raspberries and whipped cream if desired.