Preheat the oven to 160oC/325oF/Gas
3. Then line a 23 x 33 cm baking tin with foil and grease. Beat together
the butter, sugar, cocoa and salt until blended. Beat in the almond
essence and flour to make a crumbly dough.
Turn the dough into the tin and smooth
the surface. Prick with a fork. Bake for 20 minutes until just set.
Remove from the oven and increase the temperature to 190oC/375oF/Gas
5. Combine the raspberry preserve and liqueur. Spread over the cooked
crust, then sprinkle with the chocolate chips.
In a food processor fitted with a
metal blade, process the almonds, egg whites, salt, sugar and almond
essence. Pour over the jam layer, spreading evenly. Sprinkle with
Bake for 20-25 minutes until top is
golden and puffed. Cool in the tin for 20 minutes.
Carefully remove from the tin and cool