* 1 pound unsalted butter
* 1 cup sugar
* 1/4 teaspoon salt
* 1 pound quality semisweet chocolate
* 1 cup coffee (freshly brewed please)
* 8 large eggs (at room temperature)

* 2 cups sweetened whipped cream

* 1 cup Raspberry Sauce (recipe below)

Put all of the ingredients except for the eggs in a heavy saucepan and place on low heat. Heat and stir until everything has melted and is completely blended, then remove from heat.

Beat the eggs in a mixer (a hand mixer works great) until they are light colored and thick (about 3 minutes). Mixing all the while pour in the chocolate mixture in a thin steady stream. Continue mixing just until all is blended.

Pour the batter in a greased 9 or 10 inch cake pan and bake at 350 degrees F for 50 to 55 minutes, or until a toothpick comes out clean when you poke it in the center.

Cool to room temperature and remove from pan, either by releasing the spring form or turning the pan over on a plate. Cover with plastic wrap and refrigerate for three hours or longer.

To serve, spoon several tablespoons of raspberry sauce onto each plate, and then place slices of cake on the sauce. Top with whipped cream and a raspberry if you are lucky enough to have some extras.