Flourless Chocolate Espresso Cake with Raspberry Sauce

Hands down, the most delicious chocolate creation ever.

Sauce
3 10-ounce (283 gr) packages frozen raspberries in syrup, thawed

Cake
12 ounces (320gr) semisweet chocolate, hacked to bits
4 ounces (115 gr) unsalted butter, also hacked to bits
1 c (24 cl) freshly brewed espresso
1 cup (24 cl) packed golden brown sugar (suitcase optional)
8 large eggs, subjugated
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Getting saucy:
Compliment frigid raspberries lavishly until they thaw. Then, in food processor (or with a fork), betray their trust by mashing them to a pulp. Then add insult to injury by sugaring them (if they haven't been sugared already).

The cake:
Find an incontinent cake pan 9 inches (23 cm) in diameter with 2-inch high (5 cm) sides, and line its bottom with parchment. (Leaks would be so embarrassing.)

Place dismembered chocolate in large bowl. In a medium saucepan, incite the butter, espresso and sugar to boil, stirring to ensure that the sugar mingles with the rest of the crowd. Add rioting mixture to chocolate; beat to suppress, until smooth. Let everybody cool off slightly. Then throw in the conspirator eggs and beat again.

Pour mixture into prepared cake pan, then place cake pan inside a roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the cake pan. Bake until the center of the cake is set and tester inserted into the center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Let cake cool a few minutes to set, then place a platter over pan and invert. Serve warm with raspberry sauce.

Try not to eat all at one sitting. Warning: people have shed blood fighting over this cake.