Preheat oven to 170°C and grease two 23cm tins with butter and parchment.
Melt chopped chocolate over simmering water then stir in butter until incorporated.
Whisk sugar and eggs together in a bowl until foamy.
Sift flour over eggs and fold in with ground almonds.
Fold the cooled chocolate mixture into the batter.
Bake mixture in tins for 25-30 minutes until springy.
Cool cakes in tins for five minutes before moving to wire racks.
Melt cream, butter, and chocolate together to create a smooth glaze.
Dissolve sugar and glucose in 100ml water over heat then add liqueur.
Pass warmed raspberry conserve through a sieve into a bowl.
Dip an inflated 15cm balloon into tempered dark chocolate to create a bowl.
Scrape tempered chocolate from a flat surface to create curls.
Spread tempered chocolate onto acetate sheets over a cold marble slab.
Chill chocolate sheets on trays and break into wavy shards.
Drizzle cake layers with syrup and sandwich with jam, cream, and raspberries.
Coat cake in chocolate glaze and allow to set.
Apply whipped cream and chocolate shards to the sides of the cake.
Top cake with the chocolate bowl, remaining raspberries, and curls.