6 oz. semi-sweet chocolate
2 oz. unsweetened chocolate
1/3 c. brewed espresso coffee
1 c. unsalted butter
1 tbsp. vanilla
6 lg. eggs, separated
1 c. dark brown sugar
1/2 c. sugar
1/3 c. sifted all-purpose flour
Powdered sugar
Whipped cream & brandied raspberries (optional)

Preheat oven to 350 degrees. Butter 10 inch springform pan. Melt chocolates with coffee and butter over medium heat, stir until smooth. Pour into large bowl. Cool slightly; add vanilla. Beat yolks with sugars in medium bowl until ribbon forms when you lift beaters. Fold egg yolks into chocolate mixture. Fold in flour.

Beat egg whites until almost stiff. Fold in thirds into chocolate mixture. Do not stir; fold gently. Pour batter into pan. Bake about 45 minutes. Center should not be completely dry. Cool on rack, cake will fall. Invert cake onto plate. Dust with powdered sugar using stencil or doily if you wish. (Serve as is or with very lightly whipped cream and brandied raspberries.)