Jenna's Incredible Chocolate Raspberry Cake!

Ingredients

1	pound semisweet chocolate, good quality
3	tbs instant espresso powder
1/2	cup creme de cassis
4	eggs, separated
12	tbs unsalted butter
1/3	cup unbleached all-purpose flour
1 1/2	pints fresh raspberries
2/3	cups sugar
1	pinch of salt
1	tbs water

Directions

1. Preheat the oven to 375. Butter and flour a 9-inch round cake pan. Line the bottom with waxed paper. Butter and flour the waxed paper; shake to remove the excess.
   
2. Combine 8 oz of the chocolate, 2 tbs of the espresso powder and 1/4 cup of the cassis in a heavy saucepan, and stir over low heat until the chocolate is melted. Stir to blend the mixture. Remove the pan from the heat and add the egg yolks one at a time, beating well after each addition.
   
3. Return the pan to the heat and cook, stirring, for two minutes. Remove the pan from the heat once more and add the butter, beating it in 1 tbs at a time. Stir in the flour.
   
4. Combine the raspberries, 1/3 cup of the sugar, and 1 tbs of the cassis in a bowl. Toss to combine and set aside.
   
5. Combine the egg whites and the salt, and beat until they form soft peaks. Sprinkle the remaining 1/3 cup sugar over the whites, and beat until glossy, 30 seconds.
   
6. Fold the whites, in thirds, into the chocolate mixture. Pour the batter into the prepared pan, and bake until the cake is slightly puffed but not completely cooked in the center, 20 minutes.
   
7. Allow the cake to cool in the pan for 45 minutes. Then unmold it onto a serving platter. Turn the cake right side up. Leaving a 1-inch border around the edges, scoop out the top 1/2 inch of cake. Fill the cake with the reserved raspberries, patting them down gently. (Nibble on the scooped out cake scraps while you finish the cake.)
   
8. Combine the remaining 8 oz chocolate with the water, the remaining 1 tbs espresso powder, and the remaining 3 tablespoons cassis in a heavy saucepan. Place over low heat and stir until melted and blended. Remove the pan from the heat, and glaze the cake while the icing is still warm, covering the top and the sides.