Flourless Chocolate Cake with Raspberry Sauce

Makes 8 to 10 servings

7	ounces semisweet baking chocolate, broken into pieces
3/4	cup (1-1/2 sticks) unsalted butter
5	eggs, separated
1	teaspoon vanilla
1/3	cup sugar
2	tablespoons unsweetened cocoa powder
1/8	teaspoon salt
1	package (12 ounces) frozen unsweetened raspberries, thawed
1/3	to 1/2 cup sugar
	Additional cocoa powder for garnish

For cake, preheat oven to 350°F. Grease 9-inch springform pan. Heat chocolate and butter in medium saucepan over low heat until melted, stirring frequently. Remove from heat; whisk in egg yolks and vanilla. Blend in sugar, 2 tablespoons cocoa and salt.
Beat egg whites to soft peaks in large bowl. Stir about one fourth of egg whites into chocolate mixture. Fold chocolate mixture into remaining egg whites.
Spread batter evenly in prepared pan. Bake about 30 minutes or until toothpick inserted in center comes out clean and edge of cake begins to pull away from side of pan. Cool cake in pan on wire rack 2 to 3 minutes; carefully loosen edge of cake with sharp knife and remove side of pan. Cool cake completely. Cover and refrigerate overnight or up to 3 days, or wrap well and freeze up to 3 months.
For sauce, blend raspberries in blender or food processor until smooth. Strain sauce and discard seeds; stir in sugar to taste. Cut cake into wedges. (If frozen, allow at least 24 hours to defrost before cutting.) Sift additional cocoa over cake; serve with sauce.

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