Heat the oven to 140 C. Prepare two tins of roughly 20-23 cm in width by lining the bottom with baking paper.
Melt the chocolate and the butter together au bain marie and make sure the bowl doesn't hit the water level or it will heat too quickly, Stir until smooth, than set aside to cool slightly.
Add the almond flour, salt and the plain flour to a bowl. Whisk the eggs for about 5 minutes or until doubled in volume. Add the sugar slowly, keep whisking for another minute.
Fold in the cooled chocolate mixture until it is just combined. Add the flour mixture and fold it in until combined. It will be a fairly runny batter.
Divide it between the two tins and bake in the oven for about 20-25 minutes. Check half way if the cake is done by inserting a skewer. it should come out with just a few crumps attached as it needs to be just a tiny bit undercooked.
Cool in the tin then turn out.
Choose the one that is the least perfect as your base. Prepare the spread in between by adding some fresh raspberries to the 4 tbsp of raspberry jam en crush the raspberries with a fork, Spread over the bottom half of the cakes and place the other half on top.
Whip the double cream to stiff peaks and spread over the top of the cake. Add raspberries on top and dust with icing sugar.