Chocolate Espresso Torte with Raspberry Sauce

(for torte)

1 T instant espresso powder
1 cup water
12 oz 60% cocoa semisweet chocolate, coarsely chopped
4 oz unsweetened chocolate, chopped
1 lb unsalted butter, diced
2 T raspberry preserves
1 cup firmly packed dark brown sugar
8 large eggs, beaten to blend
2 pints fresh raspberries
mint leaved for garnish

(for sauce)

3 x 10 oz packages frozen raspberries in syrup, thawed
1 T sugar

>how to make<

(for torte)
*Preheat the oven to 350 degrees.
*Line the bottom of a 9" cake pan with 2" high sides with parchment.
*Dissolve the instant espresso in 1 cup water.
*Place all chocolate in a large bowl.
*Bring the butter, espresso, preserves, and brown sugar to a boil in a medium saucepan, stirring to dissolve the sugar.
*Add to the chocolate and whisk until smooth.
*Cool slightly.
*Whisk in the eggs.
*Pour the batter into the prepared pan.
*Place cake pan into a roasting pan.
*Pour enough hot water into the roasting pan to come halfway up the sides of the cake pan.
*Bake until center of the cake is set and a tester inserted into the center comes out with a few moist crumbs attached, about 1 hour.
*Remove pan from the water.
*Chill the cake overnight.

(for sauce)
*Working in batches, puree the raspberries and syrup in a food processor.
*Strain puree into a medium saucepan: add the sugar and cook over medium heat.
*Stir until sugar dissolves, about 5 minutes.
*Cool and refrigerate until ready to serve.

(for assembly)
*Allow the torte to sit out of the refrigerator 10 minutes.
*Run a knife around the outside edge of the pan.
*Place a platter over the pan.
*Hold the pan and platter together tightly and invert.
*Lift off the cake pan and peel off the parchment.
*Pour the raspberry sauce over the torte and garnish the outer edge with fresh raspberries and mint leaves.

-serves 16-

Note: I found this flourless rich chocolate torte recipe in "Friends at the Table".