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Steps
1
Preheat oven to 350°F.
2
Pour water into a small saucepan; bring to a boil. Add cocoa and instant espresso; stir until smooth. Remove pan from heat and add both types of chocolate, stirring until smooth. Add bourbon and vanilla and stir to combine. Pour mixture into a large bowl and set aside.
3
In a medium saucepan, whisk together eggs, egg whites, sugar and salt; place over a large saucepan filled with 2 inches simmering water (do not let medium saucepan touch the water). Whisk egg mixture constantly over double boiler until slightly warm (about 115°F). Remove saucepan from heat and pour egg mixture into the bowl of a stand mixer.
4
Beat egg mixture on high until soft peaks just begin to form, about 7 minutes. Stir a third of the egg mixture into the chocolate mixture. Carefully fold in remaining egg mixture, then fold in whipped topping.
5
Coat an 8-inch springform pan with cooking spray and cocoa powder. Pour batter into prepared pan. Bake for 25-30 minutes or until just set. Remove from oven and cool completely on a cooling rack. Cover cooled cake with plastic wrap and place in refrigerator for 8 hours (or overnight).
6
Make the whipped cream: In a blender or food processor, blend frozen raspberries until a puree forms. Pour raspberries into a bowl and stir in sugar. Set aside.
7
Pour heavy whipping cream into the bowl of a stand mixer; whip on high speed until stiff peaks form. Fold in raspberry mixture.
8
Remove cake from springform pan and place on a serving dish. Top with whipped cream. Garnish with fresh raspberries, if desired.
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No nutrition information available for this recipe
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