Double-layer Chocolate Torte with Raspberry Center (low carb)

Directions

1. Preheat oven to 350F. Grease the two pans with butter, lay in a square of parchment that cover the bottom (and let the squared edges creep up the sides, these are great for grabbing, later) and butter the top surface of the paper, too.
2. Add the chopped chocolate and butter and peanut butter to a double boiler set up (mixing boil over a saucepan with a shallow amount of water is fine). Heat on low and stir until the ingredients are melted and mixed.
3. Remove from heat, stir in the almond flour, cacao powder, and 1 T Kahlúa (optional).
4. Combine the eggs and sweetener in another mixing bowl (the chocolate is coming in later, so watch the size) and use an electric mixture with whisk attachments to combine these well. Mixing 5-6 minutes until you get a thick and frothy consistency with a light-yellow color.
5. Transfer the chocolate mixture with a spatula into the eggs. Fold to mix. Pour the batter into the two pans as evenly divided as possible. Tap the pans to settle the contents.
6. Bake for 25-35 minutes (until the old toothpick test). Mine were still wet at 25 minutes, and then finished up fast, so watch it.
7. Filling: Pour out the raspberries into a bowl. Add 2 T sweetener and some Kahlúa (optional), mash with a large fork. Cover with plastic wrap and refrigerate for at least an hour.
8. Remove from oven and let sit to cool in the pans for about 10 minutes. Left the cakes using the edges of the paper and set them on a cooling rack. After another few minutes, you can handle the cakes and remove the paper, letting them cool the rest of the way on the racks. Once they cooled down, I wrapped them and put them in the refrigerator (because I was going out; I think you can do the assembly first, no problem).
9. Ganache: place the chocolate chips into a small mixing bowl. Heat the heavy cream to a simmer and pour into the chocolate. Stir frequency to a smooth consistency. Assemble the cake at the same time and have it ready for the ganache.
10. Assembly: The cakes had both flattened out pretty well, but I did saw off the slightly more baked top off of one of them to expose the more absorbent interior. Put this cut cake onto a plate, and use a spoon to coat the liquid from the raspberry mixture, then the mashed raspberries, over its entire surface. Place the second cake on the raspberry layer. Pour most of the ganache onto the top of the top cake, and smooth it with a spatula, running it down the sides and smoothing it over the entire surface. Finish of the sides with the remaining ganache. Refrigerate to chill before serving.