1 c. pitted dried dates
6 tbsp. butter, softened
1/3 c. unsweetened cocoa powder
1 tbsp. plus 1 1/2 tsp. cornstarch
2 tsp. instant espresso powder
1 tsp. vanilla extract
1/2 c. finely chopped almonds
3 eggs, separated
8 tsp. sugar
1 pt. fresh raspberries for garnish

Preheat oven to 350 degrees. Line an 8-inch round cake pan with waxed paper or foil.

In a small saucepan, place dates and cover with water. Bring to a boil, lower heat and simmer for 3 minutes. Drain and rinse under cold water. Remove and discard skins.

In the bowl of a food processor, puree dates, butter, cocoa, cornstarch, espresso and vanilla until thick and smooth, scraping down sides of bowl once or twice. Add almonds and egg yolks. Process a few seconds, just until blended. Transfer to a bowl.

With an electric mixer beat egg whites until stiff but not dry. Stir a large spoonful of whites into the chocolate mixture. Fold chocolate mixture back into remaining whites until smooth. Scrape into prepared cake pan. Place cake pan into a larger pan and fill to half way up the sides with hot water.

Bake for 30 minutes until puffed and cake begins to pull away from the sides of the pan. Remove from water bath and cool on a rack to room temperature. Refrigerate at least 1 hour. To unmold cake, carefully invert on a plate and peel off waxed paper or foil. Decorate top of cake with fresh raspberries and serve on a pool of berry sauce, if desired. Serves 8-10.