(this is extremely rich cake, so you can easily get 12 to 16 servings) 18 ounces semi-sweet chocolate (62% cacao)

10 tablespoons unsalted butter

1 tablespoon plus 1 teaspoon sugar 1 tablespoon plus 1 teaspoon flour

5 large eggs, room temp, or slightly warm for best results.

pinch of salt & espresso

serve with ice-cold fresh raspberry sauce

Ingredients for about 3 Cups Fresh Raspberry Sauce

4 half-pint baskets of fresh raspberries (1.5 pounds), rinsed, drained

2 to 3 teaspoons fresh lemon juice, or to taste

1/4 cup sugar, or more to taste

4 tablespoons water, depending on desired thickness (1 TBL for this one)

Prep 9 in pan w/ oil & flour

Combine Butter & Chocolate in a double boiler Blend Sugar & eggs until light & airry

add espresso & salt & flour combine 1/3 into the now cooled chocolate mixtures & then combine that back into the rest of the egg mix

Bake at 425 F. for probably 12-15 minutes depending on the oven, until just barely set, with a jiggle below the surface. The cake will firm up as it cools.

Depending what you’re going to serve the sauce with, you may want to add some wat before cooking the berries. If you want something a little thicker, to serve over ice cream for example, then don’t add any water. On the other hand, if you want and lighter texture, toss in a few tablespoons of water before heading to the stove. Be careful; we’re not boiling and reducing the sauce, so we can’t cook out excess liquid.