Directions

1. Preheat oven to 350°F. Coat sides and bottom of a 10-inch springform pan with gluten-free nonstick cooking spray or butter. Line pan bottom with parchment paper; coat parchment with nonstick cooking spray or butter.
2. In a double boiler or microwave, melt chocolate until smooth. Remove and let cool. Using an electric stand mixer (or a large mixing bowl), beat butter and sugar at high speed until fluffy and smooth, about 5 minutes. Add egg yolks 1 at a time, beating after each addition. Add melted chocolate, espresso, vanilla and salt; beat until combined.
3. Using clean beaters and a large clean mixing bowl, whisk egg whites at high speed until stiff peaks form. Gently fold half of the egg whites into chocolate mixture. Add remaining egg whites; gently fold until just combined. Pour into springform pan and smooth out the top. Bake 40 to 50 minutes or until the top is set and firm to the touch. Remove from oven; let cool completely in pan.
4. To remove the cake, place a plate on top of the pan. Invert the pan to flip the cake out onto the plate. Remove the parchment. Dust the cake with powdered sugar. Serve at room temperature with fresh raspberries.