10 inch (25cm) pie plate, lightly oiled and dusted with flour
1 ½ cups ground almonds (about 6 oz/175 g)
¾ cup granulated sugar
½ cup unsalted butter, melted
3 eggs, beaten
2 tbsp amaretto
¼ tsp almond extract
1/3 cup cocoa powder
½ tsp baking powder
10oz frozen raspberries, thawed
½ cup granulated sugar
Put ground almonds into a food processor. Add sugar and melted butter; process until blended and forming into a ball. Add beaten eggs, amaretto and almond extract; process until like very thick cream. Sift cocoa powder and baking powder into food processor. Process with several pulses until just blended.
Transfer mixture to pie plate, tapping plate a couple of times to settle its contents. Bake in preheated over for 30 to 35 minutes until top has crusted, the sides have pulled in a little and cake tester comes out dry. Remove from oven and let cool down completely in the pie plate (the center will cave in very slightly). Dust top with icing sugar.
Make the coulis: In a saucepan, heat raspberries over medium heat until they start to foam, about 5 to 7 minutes. Add sugar sugar and stir until dissolved. Reduce heat and simmer for 15 minutes, stirring occasionally. Strain coulis into a bowl, discarding the seeds. Let cool.
Serve wedges of torte directly from pie plate onto a pool of coulis.