Flourless Chocolate Espresso Cake with Raspberry Sauce

Flourless Chocolate CakeCourtesy of Brandy Stumpe, Pastry Chef at The Seven Feathers’ Camas Room

Sauce
30 ounces of frozen Raspberries – thawed
1 cup simple syrup

Puree raspberries in processor – stir into simple syrup and chill

Cake
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound unsalted butter, diced
1 cup freshly brewed espresso or 1 tablespoon instant espresso dissolved in 1 cup water
1 cup brown sugar
8 eggs, beaten to blend

Preheat oven to 350 degrees F. Line bottom and sides (2 inches high) of cake pan with parchment. Place all chocolate ingredients in large bowl. Bring batter, espresso and sugar to boil, stirring to dissolved sugar. Add to chocolate and whisk smooth. Cool slightly then whisk into eggs and pour into cake pan.

Place cake pan in bottom of roasting pan. Add hot water.

Bake 1 hour. Remove and chill cake over night.