Passover Chocolate Raspberry Torte

Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan (2 3/4-inch-high sides) with parchment paper.

Stir chopped organic chocolate and Organic Valley's European-style Cultured Butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm.

Using electric mixer, beat Organic Valley Large Egg yolks, the vanilla and almond extracts, and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites can form solid peaks. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to the prepared springform pan.

Bake torte until crust forms on top and clean knife inserted into center comes out with some moist batter and some moist crumbs still attached, about 50-60 minutes. The top of the torte may crack (that's ok!). Run small sharp knife around the torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead. Cover and store at room temperature.)

Place doily atop torte. Sprinkle powdered sugar over doily; gently remove doily. Garnish torte with raspberries, if desired.