Preheat oven to 350 degrees. Grease and flour an 8 inch cake pan and set aside. Melt chocolate in double boiler over medium-heat. Set chocolate aside to cool.
In a large mixing bowl, cream butter, 1 cup of sugar, and almond extract until fluffy. Add egg yolks and mix until combined. Keep egg whites in a separate mixing bowl. Do not let egg whites come into contact with any oil or butter.
Combine currants and brandy in a small bowl and heat in microwave for 40 seconds.
Pour currant and brandy mixture, walnuts, and melted chocolate into the batter. Stir until well-combined.
Prepare the meringue. Using clean hand-mixer, beat egg whites on high speed until soft peaks form. Add 1 tablespoon of sugar. Continue beating until egg whites form stiff peaks, but are not dry.
Gently fold egg whites and flour into the batter, adding small portion of each very gradually. Do not over-mix.
Pour into prepared cake pan and bake for approximately 40-45 minutes, until cake is just set. Center will jiggle slightly and cake will have separated slightly from walls of the pan. Toothpick inserted into the center will be slightly gooey.
Cool on cooling rack in the pan for 15-20 minutes. After, turn cake out onto a serving plate and allow to finish cooling.
Meanwhile, prepare ganache in a double boiler- melt remaining chocolate and butter, mixing until smooth. Pour over cooled cake and spread evenly.
Garnish with ground almonds and raspberries. Chill to allow ganache to set. Serve at room temperature.