Raspberry almond torte (flourless) with dark chocolate fudge frosting Recipe by Rachel

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Ingredients

350g (about 12 oz) raspberries (plus a few per person for serving with the cake)
200g (1 cup) granulated sugar
6 large eggs, room temperature
200g (1 cup) granulated sugar
2 tsp baking powder
pinch salt
240ml (1 cup) raspberry syrup
1 tsp vanilla extract
300g (2 1/2 cups) ground almonds
115g (1 stick or 1/2 cup) butter
250g (9 oz) dark chocolate, chopped
125g (1 cup unsifted) powdered (confectioners’ or icing) sugar