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1
Preheat oven to 350u00b0F. Butter 6-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Butter paper.
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2
Stir chocolate, butter, coffee liqueur, and vanilla in heavy saucepan over low heat until melted and smooth. Cool to lukewarm.
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3
Using electric mixer, beat egg yolks and 2T sugar in large bowl until mixture is very thick and pale, about 3 minutes.
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4
Transfer egg mixture to new bowl. Fold lukewarm chocolate mixture into egg yolk mixture.
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5
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 3T sugar, beating until medium-firm peaks form.
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6
Fold whites gently into chocolate mixture in 3 additions. Pour batter into prepared pan.
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7
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 30 minutes.
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8
Cool cake in pan on rack for 5 minutes (cake will fall). Gently push on cake edges to initially loosen.
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9
Let cool completely, ~30min.
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10
Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 6-inch-diameter tart pan bottom, cardboard, or plate round atop cake. Flip cake onto tart pan bottom. Peel off parchment paper.
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11
Glaze: while cake is cooling, combine chocolate, butter and cream over heat until just melted. Let cool for 30 minutes.
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12
Glaze: spread onto cool cake, then refrigerate to set. (Can glaze in two phases for better finish if desired).
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13
Top glazed cake with washed fresh raspberries.
