Ingredients

• 1 pound bittersweet chocolate, chopped into small pieces
• 1 stick butter
• 9 large eggs, separated
• 3/4 cup granulated sugar
• 1 pt raspberries, mashed with a fork
• 1/4 cup strong espresso coffee

Directions
Preheat the oven to 350°. Butter a 9-inch springform pan.

Melt chocolate and butter together.

Beat egg yolks and sugar in a mixing bowl until light yellow in color. Stir in a little of the chocolate mixture into the egg yolk mixture to temper the eggs then mix in the rest of the chocolate mixture.  Stir in coffee and raspberries and mix well.

Beat the egg whites until stiff peaks form.  Fold into the chocolate mixture.

Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 35 to 40 minutes. Let stand 10 minutes, then remove sides of pan.

Serve with whipped cream, if desired.