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1
Preheat oven to 350F.
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2
and butter a 10-inch springform pan.
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3
Chop chocolate and cut butter into pieces.
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4
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate and butter with sugar, stirring until smooth (sugar will not be dissolved).
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5
Remove top of double boiler or bowl from heat and cool mixture to room temperature.
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6
Transfer mixture to a large bowl.
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7
Separate eggs, putting yolks in a small bowl and whites in a large bowl.
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8
Add yolks 1 at a time to chocolate mixture, whisking well after each addition.
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9
With an electric mixer beat whites until they just hold soft peaks.
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10
Sift flour over chocolate mixture and with a whisk fold flour and half of whites into mixture gently but thoroughly.
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11
With a rubber spatula fold in remaining whites gently but thoroughly.
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12
Pour batter into pan, smoothing top, and bake in middle of oven 40 to 45 minutes, or until a tester comes out with moist crumbs adhering.
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13
Cool cake completely in pan on a rack.
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14
Cake may be made up to this point 2 days ahead and kept in an airtight container at room temperature.
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15
Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring frequently until smooth.
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16
Remove top of double boiler or bowl from heat.
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17
While chocolate is melting, in a small saucepan bring cream just to a simmer and add espresso.
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18
Add cream mixture to chocolate with butter and liqueur and stir until smooth.
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19
Remove side of pan and cut cake into 8 wedges.
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20
Invert wedges (so that top sides will be flat) onto a large rack set over a large shallow baking pan, spacing them at least 1 inch apart.
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21
Pour enough warm ganache evenly over wedges to coat them and let stand 5 minutes.
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22
Scrape excess ganache from baking pan into bowl of ganache and pour ganache over wedges again, making sure they are coated completely.
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23
(Remaining ganache may be chilled, covered, and reheated for using as a chocolate sauce.)
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24
Let wedges stand at room temperature until ganache is set, at least 1 hour, and up to 6.
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25
Just before serving, pick over raspberries and cover top of each wedge with raspberries.
