---------- 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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