Ganache and Raspberry Torte

Beat 3 egg yolks with 1/2 cup sugar until it becomes foamy. Sift the flour together with the cocoa powder and 2 1/2 teaspoons baking powder. Mash 9 tablespoons butter with a fork until creamy and use a spatula or pastry cutter to mix it into the flour until it forms a sandy mixture. Add the egg yolks and mix until it forms a dense, sandy dough. Wrap the dough in plastic wrap and let it rest for 2 hours in the refrigerator.

Mince or grate the white chocolate. Puree 1 1/4 cups raspberries and pass the puree through a sieve. Mix 2 tablespoons sugar with 1 egg yolk and add this to the raspberry puree. Cook the puree in a double boiler until it thickens slightly, but never let it come to a boil. While hot, mix in the minced chocolate so that it melts. Place two round molds (6 inches across) on a baking sheet lined with parchment paper.

In each mold, spread a layer of the chocolate-raspberry ganache about 2 inches thick. Chill in the refrigerator for 1 hour or until completely hardened. Knead the dough with your hands until it is again elastic, and use a rolling pin to roll it out on a floured surface to about 2 inches thick. Cut out 2 disks (about 6 inches across) and bake them in a preheated 350°F oven for about 15 minutes. Remove from the oven and let them cool.

Assemble the torte: set the disks of raspberry-chocolate ganache on the baked dough. Distribute some whole raspberries on one disk, set the second disk on top and garnish with fruit as desired.