1. Heat a double-boiler over simmering water. Add chocolate and butter. Stir until melted. Turn off heat. (You can also do this with a large bowl over a pan of simmering water or in the microwave in 15-second intervals.) 
2. Place egg whites in one mixing bowl and egg yolks in another bowl. Add sugar to yolks. Beat on high with an electric mixer until mixture is pale and frothy, about 3 minutes. Beat in the melted chocolate mixture, lemon juice, salt and almond flour. 
3. Beat egg whites on high speed for about 5 minutes or until stiff peaks form. Add 1/3 of egg whites to batter. Use a spatula to fold into batter. Add remaining egg whites. Lightly fold into batter until fully incorporated. Line the bottom of an 8-inch or 10-inch cake pan with parchment paper. Grease with butter or cooking spray. Pour batter into prepared pan. Bake at 350° F for 45 minutes or until a toothpick inserted into middle comes out clean. 
4. Run an offset spatula around edges of cake. Let cool for 10 minutes. Turn cake out onto a plate. Remove paper. Before serving, sprinkle the top with powdered sugar and sliced almonds.
5. To make the glaze, heat 1 cup of raspberries with sugar and wine in a 2-quart saucepan. Bring to a simmer. Cook until slightly thickened; let cool. When glaze has cooled, add remaining raspberries. Serve cake with glaze and fresh fruit, if desired.

Calories: 618, Fat: 38 g (8 g Saturated Fat), Cholesterol: 78 mg, Sodium: 97 mg, Carbohydrates: 57 g, Fiber: 7 g, Protein: 13 g.