raspberry chocolate fourless

ingredient
680 grams egg yolks
250 grams sugar
900 grams butter
600 grams chocolate compound dark
1100 grams egg whites
600 grams sugar
600 grams almond powder

method:
- in a mixing bowl beat egg yolks and 250 gr sugar until stiff
-in the other bowl mix chocolate and butter to be a ganache
-mix the egg yolks mixture with the ganache
-mix egg whites and remaining sugar to be a stiff meringue then fold in into the first mixture
-add the almond powder
-pour into greased form then baked in 180 degree celcius oven for 30 minutes approx
-remove from the oven,cut into 2 layer.
-spread 340 grams of raspberry jam in the middle of the cake.top with remaining layer
-cover all the cake with ganache.