Step 1

Preheat oven to 300° F.Grease 9-inch springform pan.Line bottom of pan with wax paper.Grease wax paper.

Step 2

Sift together flourcocoa and salt into medium bowl.Combine sugar and butter in large mixer bowl on low until blended.Add eggsone at a timebeating well after each addition.Add the almond and vanilla extracts; beat until smooth.Pour into prepared panreserving 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.

Step 3

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.