Flourless Chocolate Espresso Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Flourless Chocolate Espresso Cake
Categories: Cakes, Chocolate
Yield: 20 servings

3 pk Frozen raspberries in syrup
Thawed/10 oz each
Cake:
12 oz Semisweet chocolate
Coarsely chopped
4 oz Unsweetened chocolate; chop
1 lb Unsalted butter; diced
1 c Freshly brewed espresso; or
1 tb Instant espresso powder
Dissolved in
1 c Water
1 c Golden brown sugar; packed
8 lg Eggs; beaten to blend
Fresh raspberries

For Sauce: Working in batches, puree raspberries and syrup
in processor. Strain puree into medium bowl.
Chill.
For Cake: Preheat oven to 350 degrees. 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.

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