-
1
Position a rack in the center of the oven and preheat to temperature to 350 degrees F.
-
2
Butter the bottom and sides of a deep 9 inch round springform pan.
-
3
Line the bottom of the pan with a round of parchment paper and butter the paper.
-
4
In a food processor fitted with the metal blade, process the chocolates, sugar, and coffee 15-20 seconds until finely ground.
-
5
With the motor of the food processor running, pour the boiling water through the feed tube.
-
6
Process 10-15 seconds, until the chocolate is completely melted.
-
7
Scrape down sides of bowl with spatula.
-
8
Add butter and eggs and vanilla and then process about 5 seconds until the mixture is smooth and creamy.
-
9
Scrape chocolate batter into prepared pan and smooth top.
-
10
Bake 55-60 minutes until edges are puffy and center is just set.
-
11
Cool on wire rack for 30 minutes.
-
12
Cover and refrigerate for at least 3 hours.
-
13
Make raspberry sauce with frozen raspberries and sugar in a saucepan over medium heat.
-
14
Cook until sugar is dissolved and berries are just soft. {Don't boil}
-
15
Strain mixture and stir in raspberry liqueur.
-
16
Remove cake from pan by running a thin knife blade around cake to loosen from pan.
-
17
Invert cake onto a plate and peal off paper.
-
18
Refrigerate cake while preparing whipped cream.
-
19
Whip cream with sugar and vanilla to stiff peaks.
-
20
To serve drizzle some raspberry coulis on each plate; cut thin slice of cake and place on plate.
-
21
Garnish slices of cake with a dollop of whipped cream and fresh raspberries.
