Flourless chocolate espresso cake with raspberry sauce

Had it Barbara Mayer's 2003-2004 New Year's Eve Party

KOSHER FOR PASSOVER!!!

Cake:
12 ounces semisweet chocolate
4 ounces unsweetened chocolate
1 lb unsalted butter
1 cup brewed espresso
1 cup golden brown sugar (packed)
8 large eggs beaten to blend

1.	Preheat oven to 350.
2.	Line bottom of 9-inch diameter spring form pan or cake pan with at
	least 2 inch sides with parchment.
3.	Bring butter, espresso, and sugar to a boil stir.  Take off flame.
4.	Add chocolate.  Cool slightly. Wisk mixture into well-beaten eggs.
5.	Pour batter into pan.  Place pan in roasting pan and pour water
	into roasting pan so it comes halfway upsides of cake pan.
6.	Bake 1 hour.  Chill overnight or at least 6 hours.
7.	Slide knife around edges and loosen spring form.  Invert onto
	platter.  Peel off parchment.

Raspberry caulis:
1 package frozen raspberries
1/2 squeezed lemon
3 Tbsp sugar

1.	Blend all ingredients and put through sieve or strainer to remove
	seeds.

Option: Add a bowl of fresh raspberries