Nut Torte with Raspberry Chocolate Glaze

1 cup Flour 2 tablespoon Flour 2 cups ground pecan 2 teaspoon baking powder ½ cup sweet cocoa mix ½ teaspoon salt 1 cup unsalted butter 2 cup white granulated sugar 6 large eggs 12 ounce seedless red raspberry jam 1 cup dark chocolate chip ⅓ cup Triple Sec ½ teaspoon fresh lemon 2 teaspoon sugar 8 ounce heavy whipping cream with 2 teaspoon of sugar 1 pint red raspberry

Preheat oven to 360 degree ∙Spray a 10" dark metal circular spring form cake pan with butter spray and lightly sprinkle with 2 tablespoon flour ∙Add 1 cup of flour, all the pecans, the baking powder, cocoa and salt to large bowl of food processor ∙Pulse all until finely blended about 2 minutes ∙Remove and set aside in a large bowl ∙Cut softened butter into 10 pieces and place in bowl of food processor with all the sugar and process for about 2 minutes or until well blended ∙Add all the eggs through the feed tube and pulse for another minute and a half until fully blended ∙Remove all and mix well with dry ingredients ∙Pour all into spring form pan and bake at 360 degree for 40 minute or until toothpick comes out dry from center or torte and top is a golden brown ∙Place 18 oz jar of red raspberry jam with chocolate chip, Triple Sec and sugar in a sauce pan and heat on medium until chip are just melted. Stir to blend and set aside ∙Cool for 15 minute and remove sides from pan ∙Cool another 10 minute ∙With torte on a large plate paint outside with the raspberry chocolate orange mixture and let cool ∙Beat 8 ounce of heavy whipping cream with 2 teaspoon sugar until it form gentle peak and place across top of torte just before serving and decorate with fresh raspberry around the edge