Sinful Flourless Espresso Cake

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper.

2. 2

   Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.

3. 3

   Place chocolate in a large bowl, and add boiling hot espresso mixture. Whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan.

4. 4

   Place cake pan in a roasting pan. Pour enough hot water into the roasting to come half way up the sides of the cake pan. Bake until center of cake is set, and a tester inserted comes out clean with a few moist crumbs attached, about 1 hour. Remove from water. Chill overnight.

5. 5

   Puree raspberries in processor. Chill. Serve with chilled cake.

* Per serving · 4 servings · Values may vary.

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