Flourless Chocolate Cake

Instructions

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1. - Preheat oven to 350°F. Prepare 9 in. round cake pan by lining bottom with parchment paper cut into 9 in. circle; spray with vegetable pan spray.
2. - In large bowl, place chopped chocolate. In medium saucepan, dissolve coffee in hot water.
3. - Add butter and sugar to instant coffee mixture and bring to a boil over medium-high heat, stirring to melt butter and sugar. Pour hot mixture over chocolate; let sit 30 seconds. Whisk chocolate mixture until smooth. Let stand 5 minutes, until cooled slightly.
4. - Whisk eggs into chocolate mixture until well combined. Pour batter into prepared pan.
5. - Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling grid.
6. - Cover and refrigerate cake in pan overnight. When ready to remove from pan, dip bottom pan in a shallow hot water bath for 2-3 minutes to loosen cake. Run a knife or small metal spatula around the edge, and invert cake onto plate. Remove parchment paper; invert again onto serving plate.
7. - Dust with confectioners' sugar and serve with fresh raspberries, if desired. Cake is best served slightly chilled or at room temperature.