Flourless Chocolate Cake

8 eggs

1 cup (2 sticks) unsalted butter, plus more for pan

1 bag (16 oz) semisweet chocolate chips

¼ teaspoon fine sea salt

1 teaspoon espresso powder (or instant coffee)

Preheat oven to 350°.
Grease 8” springform pan with butter and line bottom with parchment paper.
Using an electric mixer on high speed, beat eggs in a large bowl until they have doubled in size. Approximately 5 minutes.
Place chocolate chips, salt, and butter in a large microwavable bowl. Microwave the mixture at 50 percent power until the mixture is melted, stirring occasionally for about 3-4 minutes. Add espresso powder to the melted chocolate and butter, mix well.
Using a spatula, gently fold one-third of the whipped eggs in the chocolate mixture until incorporated. Fold egg and chocolate mixture back into remain whipped eggs until incorporated.
Transfer to pan, cover bottom and side of pan with foil. Gently tap the pan on the counter to release any air bubbles. Set springform pan inside a large roasting pan; add 1 inch of hot water.
Bake about 30-40 minutes, or until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan. Let cool before serving.

Add 1 tablespoon of raspberry liqueur when adding the espresso powder. Serve cake with fresh red raspberries.

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