Flourless Chocolate Cake

Directions

1. 1
   Preheat oven to 350 and grease an 8" springform pan with cooking spray.
2. 2
   Place a small saucepan filled halfway with water over medium heat and bring to a simmer.
3. 3
   Place heavy cream in a small saucepan and bring to a simmer.
4. 4
   Place bittersweet chocolate and butter in a heatproof bowl and set over the simmering pot. Stir until chocolate and butter are completely melted. Turn off heat and remove bowl from saucepan.
5. 5
   Place chocolate chips in a heatproof bowl then pour hot cream over chocolate chips.
6. 6
   Dissolve espresso powder in hot water.
7. 7
   Let sit 1 minute, then whisk to combine.
8. 8
   Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine. Stir in cocoa powder.
9. 9
   Pour ganache over cake and smooth with an offset spatula.
10. 10
    Pour batter into prepared springform pan and bake until just set in the middle and a thin crust forms, about 35 minutes.
11. 11
    Place in refrigerator until set, 10 minutes.
12. 12
    Let cake cool for 15 minutes, then remove sides of springform pan.
13. 13
    Serve with raspberries.
14. 14
    Let cake cool completely.