sinful flourless espresso cake

Ingredients

• Servings: 1
• 12 (1 ounce) squares semisweet chocolate, chopped
• 4 (1 ounce) squares unsweetened chocolate, chopped
• 2 cups unsalted butter, cubed
• 1 cup espresso coffee
• 1 cup packed brown sugar
• 8 eggs
• 3 (10 ounce) packages frozen raspberries, thawed

Recipe

• preheat oven to 350 degrees f (175 degrees c). line the bottom of a 9 inch round cake pan with parchment paper.
• bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.
• place chocolate in a large bowl, and add boiling hot espresso mixture. whisk until smooth. cool slightly. whisk in eggs. pour batter into prepared pan.
• place cake pan in a roasting pan. pour enough hot water into the roasting to come half way up the sides of the cake pan. bake until center of cake is set, and a tester inserted comes out clean with a few moist crumbs attached, about 1 hour. remove from water. chill overnight.
• puree raspberries in processor. chill. serve with chilled cake.