- 3 10-ounce packages frozen raspberries in syrup, thawed
- 12 ounces semisweet chocolate, coarsely chopped
- 4 ounces unsweetened chocolate, chopped
- 1 pound unsalted butter, diced
- 1 cup freshly brewed espresso (8 ounces, or four double shots)
- 1 cup packed golden brown sugar
- 8 large eggs, beaten to blend
- Fresh raspberries (or frozen raspberries, not packaged in syrup, thawed to room temperature)
Instructions for Sauce
Working in batches, purée the raspberries and syrup in a food processor. Strain the purée into a medium bowl and chill.
Instructions for Cake
- Preheat the oven to 350°F. Line the bottom of a 9-inch cake pan with high sides with parchment paper. Place all of the chocolate into a large bowl. Bring the butter, espresso and sugar to a boil in a medium sauce pan, stirring to dissolve the sugar. Add this to the chocolate and whisk until smooth. Allow to cool slightly. Whisk in the eggs.
- Pour the batter into the prepared pan and place the cake inside a roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the cake pan. Bake until the center of the cake is set and a toothpick comes out mostly clean, with a few crumbs, when slid into the center, about 1 hour.
- Remove the cake pan from the water and chill it overnight. Cut around the pan to loosen the cake. Hold the pan, using oven mitts, over low heat for about 45 seconds warming slightly so that the cake will release easily. Turn the pan out onto a flat platter and cover with the sauce and some of the fresh berries.