Flourless Chocolate Cake With Raspberries

• 7 ounces bittersweet (not unsweetened) or semisweet chocolate chips
• 6 tablespoons unsalted butter, cut into pieces
• 2 tablespoons coffee liqueur
• 3 large eggs, separated
• 5 tablespoons sugar, white and brown combo as desired (divided)
• 5 ounces Glaze: bittersweet (not unsweetened) or semisweet chocolate chips
• 2 tablespoons Glaze: heavy whipping cream
• 2 tablespoons Glaze: unsalted butter
• 4 ounces fresh raspberries

1. Preheat oven to 350u0b0F. Butter 6-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Butter paper.
2. Stir chocolate, butter, coffee liqueur, and vanilla in heavy saucepan over low heat until melted and smooth. Cool to lukewarm.
3. Using electric mixer, beat egg yolks and 2T sugar in large bowl until mixture is very thick and pale, about 3 minutes.
4. Transfer egg mixture to new bowl. Fold lukewarm chocolate mixture into egg yolk mixture.
5. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 3T sugar, beating until medium-firm peaks form.
6. Fold whites gently into chocolate mixture in 3 additions. Pour batter into prepared pan.
7. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 30 minutes.
8. Cool cake in pan on rack for 5 minutes (cake will fall). Gently push on cake edges to initially loosen.
9. Let cool completely, ~30min.
10. Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 6-inch-diameter tart pan bottom, cardboard, or plate round atop cake. Flip cake onto tart pan bottom. Peel off parchment paper.
11. Glaze: while cake is cooling, combine chocolate, butter and cream over heat until just melted. Let cool for 30 minutes.
12. Glaze: spread onto cool cake, then refrigerate to set. (Can glaze in two phases for better finish if desired).
13. Top glazed cake with washed fresh raspberries.

bittersweet, unsalted butter, coffee liqueur, eggs, sugar, bittersweet, heavy whipping cream, unsalted butter, fresh raspberries

Taken from www.epicurious.com/recipes/member/views/flourless-chocolate-cake-with-raspberries-5885078a00b8786e0adf1640 (may not work)