Here is the double-layer torte recipe:

8 oz bittersweet chocolate, chopped

12 Tbsp unsalted butter, chopped

2 tsp vanilla extract

1/4 tsp instant espresso powder

1 cup sliced toasted almonds, processed to a coarse flour (don't
overprocess or you will have almond butter.)

1/4 cup unbleached all-purpose flour (could you replace this with
cocoa??)

1/2 tsp table salt

5 large eggs

3/4 cup sugar

Line bottom two 9" round cake pans w/parchment paper.

325 degrees middle rack 14-16 minutes.

Melt chocolate and butter in bowl set over saucepan filled w/1 inch
simmering water, stirring occasionally until smooth. Remove from heat
and cool to room temperature.

Stir in vanilla and espresso powder.

Process almonds. Don't overprocess. (Almond flour is sold in stores
already processed-not sure if its pretoasted though.)

Add flour and salt to processed almonds and continue to process until
worked in. Don't overprocess or you will have almond butter.

Transfer almond mixture to medium bowl.

Add your eggs to now-empty food processor and process until lightened in
color and almost doubled in volume, about 3 minutes.

With processor running, slowly add sugar to eggs until thoroughly
combined, about 15 seconds.

Using whisk, gently fold egg mixture into chocolate mixture until some
streaks of egg remain.

Sprinkle half of almond mixture over chocolate mixture and gently whisk
until just combined.

Sprinkle in remaining almond mixture and gently whisk until just
combined.

Divide batter between cake pans.

Bake 325 degrees 14-16 minutes until center is firm and toothpick
inserted into center comes out with few moist crumbs attached.

Cool in pan. Remove from pans.

Spread your idea for filling over the cooled bottom layer before
covering with the cooled top layer. The filling between the two layer
cakes called for a mix of fresh raspberries and seedless raspberry
jam-personally I would replace the fresh raspberries with ripe bananas
and possibly use a raspberry syrup.

Chocolate Ganache Glaze

5 ounces bittersweet chocolate, chopped

1/2 cup plus 1 tablespoon heavy cream

Melt chocolate and cream in clean heatproof bowl set over saucepan
filled with 1 inch simmering water, stirring occasionally until smooth.

Remove from heat and gently whisk until very smooth.

Pour glaze onto center of assembled cake. Spread glaze evenly over top
of cake, letting it flow down sides. Spread glaze along sides of cake to
coat evenly.
Decorate as desired-cover sides of cake with almond slices, top cake
with fresh raspberries mint leaves whipped cream etc.

Refrigerate cake until glaze is set, at least 1 hour and up to 24 hours.