Chocolate Torte with Raspberry Coulis

12 ounces dark chocolate, chopped
1 cup white sugar
2 teaspoons instant espresso
3/4 cup boiling water
3/4 cup unsalted butter, softened
6 eggs
1 teaspoon vanilla extract

12 ounces frozen unsweetened raspberries
1/2 cup sugar

1. Position the rack in the lower third of the oven and preheat to 350 degrees.
2. Line bottom of a 9" springform pan with wax or parchment paper and greased all sides.
3. Pulse chocolate, sugar and coffee in a food processor until finely ground.
4. Pour boiling water through the feed tube with the motor running, mixing until chocolate has completely melted.
5. Scrape down the sides if necessary and continue adding the butter, then the eggs and vanilla.
6. Pour the batter into the pan and bake until the edges are puffy and the center has just set, about 55 minutes.
7. Cool on a wire rack to room temperature, then cover and refrigerate for at least 3 hours.
8. Combine raspberries and sugar in a saucepan over medium heat, stirring constantly until sugar is completely dissolved and the berries have lost their form.
9. Strain the sauce through a fine sieve into a boil.
10. Refrigerate the liquid and serve over sliced torte.

Makes 8 servings