b'Chocolate Espresso Cake with Raspberry SauceMICHAEL HILLYERYields 1 cakeFOR THE CAKE:1 pound E. Guittard Semisweet Chocolate, coarsely chopped 1 pound unsalted butter, diced 1 cup freshly brewed espresso1 cup C&H Golden Brown or Domino Light Brown sugar8 eggs Hot water, for a bath for the cake panCocoa powder, for dusting the finished cakeFresh raspberries, for garnishRaspberry sauce, for garnish (See accompanying recipe.) FOR THE RASPBERRY SAUCE:1Vpounds raspberries Wpound C&H or Domino sugarV teaspoon salt TO PREPARE THE CAKE (1 day before serving):Preheat the oven to 350 degrees. Line the bottom of a 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all of the chocolate in a large bowl. Bring the butter, espresso and sugar to a boil in a medium saucepan, stirring to dissolve the sugar. Add the chocolate; whisk until smooth, and let cool slightly. Whip the eggs till blended. Stir the eggs into the chocolate mixture till they are blended into it. (Do not whip.) Pour the batter into the prepared pan. Place the cake pan in 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 a tester inserted into the center comes out with a few moist crumbs attached, about 45 minutes.Remove the pan from the water and chill the cake overnight. Cut around the pan sides to loosen the cake. Using oven mitts, hold the pan bottom over a burner set on low heat for 15 seconds, warming slightly to release the cake. (Or you can loosen the cake by placing the pan in a warm-water bath or heating the outside of the pan with a cooking torch.) Place a platter over the pan. Hold the pan and platter together tightly, and invert. Lift off the cake pan, peel off the parchment, and dust the top of the cake with cocoa powder. Cut the cake into 10 slices and garnish with fresh raspberries and raspberry sauce.TO PREPARE THE RASPBERRY SAUCE (1 day before serving): In a medium mixing bowl, combine the raspberries, sugar and salt. Cover and refrigerate overnight. Combine all ingredients in a blender, pure, and strain through a chinois.48'