Chocolate Espresso Raspberry Torte

12 ounces semisweet chocolate
4 ounces unsweetened chocolate
1 pound unsalted butter
8 whole eggs
1 cup sugar
1 tablespoon espresso extract
1 cup raspberry preserves
4 ounces white chocolate

Chop the chocolates and mix with the butter. Place in a stainless bowl and melt over a double boiler.

In a stainless bowl beat the eggs and sugar together. Add the espresso extract and mix. Add the melted chocolate slowly to the eggs. Place the entire mixture in to a spring pan.

Place in a water bath and bake at 325�F for 40 minutes. Remove from the oven and cool.

Serve with fresh raspberries.

Yield: 10 inch torte.