Photo by Hieu Le
Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate ganache to bowl and chill in refrigerator. After 30 minutes, whip the ganache until thick and firm until stiff peaks form.
Spread the raspberry jam, then a thick layer of the ganache to fill up almost to the edge of the crust, top with fresh raspberries. Sift the powder sugar and cocoa powder on top before serving.