A spectacular dessert that is almost too pretty to eat. But you will succumb… happily. –The Inn at Manchester. Manchester, Vermont
In a large bowl beat the egg yolks, whole egg, and ½ cup sugar until mixture is light and fluffy. Add almonds. In a bowl sift together 3 times the cocoa and flour. Fold into the egg mixture alternately with the butter. In another bowl beat egg whites with salt until they hold soft peaks, then beat in 3 tablespoons sugar until they hold stiff peaks. Fold whites into cocoa mixture. Pour into a 9-inch greased cake pan and bake in a preheated 375 degrees F oven for 25 minutes. Invert the cake on a rack and let it cool.
Pour scalded cream over chocolate chips and stir till smooth. Chill for 1 hour, then beat until it holds soft peaks.
Combine water and sugar and boil, stirring, for 2 minutes. Remove from heat, cool, and add brandy. Heat before spreading on cake. To assemble: Slice cake in half. Put the bottom layer, cut side down, on a plate. Brush both layers with warmed syrup. Spread each layer with the raspberry jam. Put one layer on top of the other and frost top and sides with chocolate cream.