Chocolate Espresso Torte and Raspberry Sauce Recipe

• Preheat oven to 350°F. Line the outside of the pan with aluminum foil; lightly grease the inside of pan and dust with cocoa powder.
• In a heavy saucepan, combine butter, espresso, and sugar, stirring frequently until sugar dissoves, and then, bring to a boil.
• In a large bowl, place chopped chocolate pieces and add boiling chocolate mixture; then blend until smooth and chocolate is completely melted. Cool.
• Beat in eggs until completely blended. Pour into spring-form pan that has the outside sealed from any seepage. Place pan inside a larger pan. Pour about 2 inches of hot water into outside pan.
• Bake for 60 minutes or until a tooth pick inserted in the center comes our fairly clean and the center of torte is set. Remove from water and cool.
• Cover cooled cake and refrigerate 12 hours before serving.

             Raspberry Sauce: Place frozen or fresh raspberries in a food processor with a steel blade and purée until smooth. Add corn syrup and liqueur, pulse until blended. Chill and serve over cake.