Flourless Espresso Chocolate Cake - semisweet chocolate

Method

• Preheat oven to 350 degrees, line bottom of 9 inch cake pan with 2 inch sides with parchment paper.
• Bring butter, espresso, and sugar to boil, stirring to disolve sugar.
• Remove pan from heat, add chocolate and whisk until smooth, cool slightly.
• Whip eggs until blended.
• Stir eggs into chocolate mixture until well blended, do not whip.
• Pour batter into prepared cake pan.
• Place cake pan in roasting pan.
• Pour enough hot water into roasting pan to go halfway up sides of cake pan.
• Bake for 45 minutes.
• Chill cake overnight in refridgerator.
• Invert pan onto serving platter (first cut around edges to loosen cake).
• May garnish with dusting of cocoa powder and raspberry sauce.