Directions:
- PREHEAT oven to 300° F. Grease 9-inch springform pan. Line bottom of pan with wax paper. Grease wax paper.
- SIFT together flour, cocoa and salt into medium bowl. Combine sugar and butter in large mixer bowl on low until blended. Add eggs, one at a time, beating well after each addition. Add the almond and vanilla extracts; beat until smooth. Pour into prepared pan, reserving about 1/3 of the batter. Carefully smooth a thin layer of the raspberry jam over the batter in pan. Top with morsels and 1/2 cup of the sliced almonds. Carefully cover with the remaining batter. Sprinkle batter with remaining 1/4 cup of almonds.
- BAKE for 1 hour 45 minutes to 2 hours or until wooden pick inserted near center comes out clean. Cool completely in pan on wire rack. Remove side of springform pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6432.72 Kcal (26933 kJ) | ||
| Calories from fat | 2250.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 250.03g | 385% | |
|---|---|---|---|
| Cholesterol | 1108.43mg | 369% | |
| Sodium | 1502.43mg | 63% | |
| Potassium | 1399.2mg | 30% | |
| Total Carbs | 976.38g | 325% | |
| Sugars | 689.41g | 2758% | |
| Dietary Fiber | 21.43g | 86% | |
| Protein | 81.78g | 164% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 10.4mg | 58% | |
| Calcium | 464.4mg | 46% | |
| Amount Per 100 g | |||
| Calories | 397.03 Kcal (1662 kJ) | ||
| Calories from fat | 138.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.43g | 385% | |
|---|---|---|---|
| Cholesterol | 68.41mg | 369% | |
| Sodium | 92.73mg | 63% | |
| Potassium | 86.36mg | 30% | |
| Total Carbs | 60.26g | 325% | |
| Sugars | 42.55g | 2758% | |
| Dietary Fiber | 1.32g | 86% | |
| Protein | 5.05g | 164% | |
| Vitamin A | 0.1mg | 57% | |
| Iron | 0.6mg | 58% | |
| Calcium | 28.7mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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