Chocaholic Torte

I'm not sure about the origin of the recipe; my best friend asked me to make this for her birthday and dear heavens, was it amazing! Bake time for my convection oven was 40 minutes, but check after the first twenty-five. Nice, crisp crust and moist inside...the chocolate, coffee and cinnamon blend exquisitely.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 12 slices

Ingredients

• 12  ounces  semi-sweet chocolate chips
• 2  tablespoons cocoa powder
• 1 1⁄2 teaspoons ground cinnamon
• 1  teaspoon  espresso powder
• 5  tablespoons flour
• 5  eggs
• 1 1⁄4 cups sugar
• 1  cup unsalted butter
•  powdered sugar
•  raspberries

Directions

1. Preheat oven to 375°F.
2. Butter and flour a 10" springform pan (I used baking spray).
3. Melt butter and chocolate chips in double boiler until mixed and smooth.
4. Beat eggs and sugar in large bowl until light and fluffy.
5. Combine cocoa powder, cinnamon, flour and espresso powder; add dry ingredients to egg mixture on lowest mixer speed.
6. Slowly add melted chocolate mixture to other ingredients, still at lowest mixture speed (take care not to curdle eggs).
7. Pour batter into springform pan and bake for 25-45 minutes; check cake with toothpick every five minutes after 25 minutes.
8. Cool in pan on rack.
9. When ready to serve, dust the top with sifted powdered sugar and sprinkle with fresh raspberries.