Chocolate Linzertorte

¾ cup butter, softened
½ cup sugar
3 egg yolks
2 cups flour
¼ tsp salt
3 (1 oz) semisweet chocolate squares, melted and cooled
1 ½ cups whole natural almonds, toasted and ground
1 cup seedless raspberry jam
1 cup (6 oz) semisweet chocolate chips
½ cup whipping cream, whipped

    Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.  Add egg yolks, beating well.
    Combine flour and salt; add to butter mixture alternately with melted chocolate, beginning and ending with flour mixture.  Stir in almonds.
    Divide dough in half.  Roll 1 portion between 2 sheets of wax paper into an 11-inch circle.  Freeze 15 minutes.  Press remaining portion into a lightly greased 11-inch tart pan.
    Bake at 375 for 5 minutes.  Spread jam over crust in pan, and sprinkle with chocolate chips.
    Rmove top sheet of wax paper from dough circle; cut circle into ½ inch wide strips using a fluted pastry wheel.  Arrange strips, lattice fashion, over tart, sealing ends to crust.
    Bake at 375 for 20 to 25 minutes.  Cool in pan on a wire rack.  Serve at room temperature with whipped cream.
    Yield: 1 (11 inch) tart.
    Prep: 30 min, Bake: 30 min.