1. Preheat the oven to 350ºF. Grease an 8-x-2-inch round pan and set aside. In the bowl of an electric mixer, sift together the flour, sugar, baking soda, and salt. Set aside. 2. In a saucepan, melt the butter. Remove the pan from the heat and add the coffee, Chambord, and cocoa, stirring well to combine. Pour the butter mixture over the flour mixture. Add the cheese, eggs, and almond extract, and beat the ingredients until the batter is smooth. 3. Pour the batter into the pan and bake it for 35 to 45 minutes, or until a cake tester inserted into the middle comes out clean. 4. Let the cake cool in the pan, then carefully unmold it onto a serving plate. Either serve the cake as is, or sprinkled with confectioner's sugar, or divide into two layers, spread the raspberry preserves between the layers, and top with a glossy chocolate ganache. 5. Chocolate Ganache: 6. Bring cream and butter to a simmer. 7. Pour over chocolate and stir/whisk until melted and smooth. Stir in espresso or strong coffee and a tablespoon or two of corn syrup (to boost glossiness!) if using. 8. Pour ganache over cake before it cools. (this recipe makes more than you'll likely need for one cake). 9. To me, this is the perfect cake - dense, yet moist - and needs no fancy embellishment. If wrapped well, it will remain moist for a week. It also freezes beautifully for up to 3 months. ---------------------------------------------------------------------------
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