Flourless Chocolate Espresso Cake with Raspberry Sauce

Contributed by: Bridget McFarland

Ingredients

Sauce
10-ounce packages frozen raspberries in syrup, thawed
1 package of frozen raspberries (no syrup)

Cake
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso or 1 tbsp instant espresso powder dissolved in 1 cup water
1 cup (packed) golden brown sugar
8 large eggs, beaten to blend

Fresh raspberries

Directions
Sauce
Working in batches, puree raspberries and syrup in processor.
Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
Cake
Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.

Serve with sauce and fresh berries.