preheat oven to 160°c/ 140°c fan forced. grease and line the bases of two 23cm cake pans with baking paper. place plaistowe 70% cocoa chocolate and butter in the microwave uncovered in a medium bowl on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted. leave to cool, then stir in vanilla.
in a large bowl combine almond meal and plain flour; reserve. using an electric mixer, whisk eggs for 5 minutes or until light and fluffy. slowly add sugar, and whisk for a further 5 minutes. fold in cooled chocolate mixture, and reserved almond mixture. divide between the two pans, and bake for 15 minutes, or until cooked.
place one of the cakes on a serving platter; combine jam and raspberry jam, spread over the cake on the platter, and top with remaining cake.
combine plaistowe premium dark chocolate and heated cream, whisking until smooth. spread over the top and sides of the cake to cover. decorate with raspberries and refrigerate for 2 hours or until set. before serving, dust with icing sugar.
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