Preheat oven to 375.

Make the crust:

Melt 1/4 c margarine or butter. I do this in the microwave on power level 7 for 1 minute but your microwave may heat differently.

Place the pecans, salt and sugar in a food processor fitted with the steel blade and pulse until you have coarse looking bread crumbs. Add melted butter/margarine and pulse 1/2 more times.

Press mixture into an 8 or 9″ springform pan. Bake 7- 8 minutes. This is not a pretty crust. It will probably look bubbly and odd, but it will be fine!

Filling:

Place the chocolate chips and butter/margarine either in the microwave or on the stove and melt over low heat until smooth. Whisk in cocoa and espresso and blend mixture together well. Cool 10 minutes.

Using a stand mixer, beat eggs, vanilla and sugar in a large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture slowly. Them swirl in raspberry jam. (Because the chocolate mixture is dark, you will not see this in the finished torte. However this way the torte has a mixture of raspberry and chocolate bites without either one overpowering the other!) Pour or scrape batter into crust.

Bake torte until dry and cracked on top and tester comes out with a bit of moist batter on it, 35 – 40 minutes.

Cool in pan on rack. The center will fall in.

Using a knife, carefully separate torte from sides of pan. Place on your serving plate and remove sides of springform pan.

Dust with powdered sugar and serve with a few fresh raspberries on the side. Whipped cream is also wonderful.