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Sauce
3 10-ounce packages frozen raspberries in syrup, thawed

Cake
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso or 1 tablespoon instant espresso powder dissolved in 1 cup water
1 cup (packed) golden brown sugar
8 large eggs, beaten to blend

Fresh raspberries

For Sauce:
Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)

For Cake:
Preheat oven to 350°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment.

Place all chocolate in large bowl.

Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.

Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.

Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.

Serve with sauce and fresh berries

1/2 cup butter, softened
3/4 cup sugar
4 eggs
3/4 cup cream of rice
3 teaspoons baking powder
Dash of salt
1 teaspoon cinnamon
1/4 cup milk
1 teaspoon vanilla
3/4 cup finely chopped walnuts
Cinnamon Syrup (recipe follows)
Glazed Walnuts (recipe follows)

Preheat oven to 350°.

Cream butter. Add sugar and continue beating until fluffy. Add eggs slowly to mixture and continue beating until light. Stir together dry ingredients, then add alternately to butter mixture with the milk. Add vanilla and beat until smooth. Fold in walnuts. Pour into greased 9×13 inch pan; bake 30 minutes or until toothpick inserted center comes out clean. Remove from oven and score top of cake into diamond-shaped pieces. Pour warm Cinnamon Syrup slowly over cake. When cake is cool, cut into diamond-shaped pieces and cover with foil. Allow cake to set several hours for syrup to be absorbed. To serve, place a glazed walnut half on each piece.

Cinnamon Syrup
1/2 cup sugar
1 cinnamon stick
1 cup water
1 tablespoons orange juice

Combine syrup ingredients in a saucepan; bring to boil over medium heat, stirring constantly to dissolve sugar; boil 10 minutes without stirring. Cool syrup 5 minutes before pouring over cake.

Glazed Walnuts
2 cups sugar
1 cup water
1 lb. walnut halves

Combine sugar and water in a saucepan. Heat slowly, stirring constantly, until sugar dissolves, then cook rapidly without stirring to 300° (or until a few drops of syrup poured into a cup of cold water form hard, brittle threads that break when pressed).

Remove pan from heat and stir in walnuts, 1/2 cup at a time; toss to coat evenly. Remove nuts from syrup with two forks and place on wire racks lined with waxed paper. Cool until glaze is firm. Store in an air-tight metal tin.

2 medium-size, thin-skinned oranges, preferably seedless
1 1/2 cups ground almonds
6 eggs
1 cup sugar
1 1/2 teaspoons baking powder

Scrub the fruit well. Place in a pot, cover with water, bring to a boil, reduce heat to simmer, cover and simmer for 2 hours, checking every once in a while to make sure the water hasn’t boiled off too much. Drain and when cool enough to handle, cut the fruit in half carefully, and remove all of the seeds (otherwise the cake will be bitter).

Preheat the oven to 350°F. Grease and flour, or line with parchment, a 9-1/2- or 10-inch springform pan. Use matzo meal instead of flour if you are baking for Passover.

Put the fruit, skin and all, in a food processor fitted with the steel blade and puree. Measure out 1-1/4 cups.

Beat the eggs with the sugar and baking powder at medium-high speed until thick and lemon-colored. Add the ground almonds and mix well. Mix in the pulped orange at low speed, in two or three additions, beating for 20 seconds after each addition. Pour into the prepared pan.

Bake for 1 hour, until firm and a knife comes out clean. If the top begins to get too brown halfway through, cover loosely with foil.

12 ounces hazelnuts
2 teaspoons baking powder
6 egg yolks
5/8 cup white sugar
6 egg whites
1 pint heavy whipping cream
1/8 cup chopped hazelnuts, for garnish

Preheat the oven to 325°F (165°C). Grease and flour a 9 inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.

In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.

In a separate clean bowl, with a clean whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.

Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.

When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.