Colby Hill Inn

• Position rack in center of the oven and preheat to 350 degrees. Butter the bottom and sides of a 9 by 2 ½ -inch round spring form pan. Line the bottom of the pan with parchment paper and butter the paper.
• In a food processor fitted with the metal blade, process the chocolates, sugar and coffee for 15 to 20 seconds until finely ground.
• With the food processor running, pour the warm heavy cream through the feed tube. Process for 10 to 15 seconds, until the chocolate is completely melted. Using a spatula, scrape down the sides of the work bowl. Add the butter and process for about 5 seconds, just until the mixture is smooth and creamy. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula.
• Bake for 55 to 60 minutes, until the edges of the care are puffy and the center is just set. Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate for at least 3 hours or until ready to serve.

• Run a thin-bladed knife around the edge of the cake to loosen it from the sides of the spring form pan. Remove the side of the pan. Invert the cake onto a serving plate and peel off the paper. Refrigerate cake while preparing whipped cream.
• In a chilled large bowl, using a handheld mixer set at medium speed beat the cream with the sugar and vanilla just until stiff peaks begin to form.
• Using an offset metal cake spatula spread a thin even layer of whipped cream over the top of the cake. Fill a pastry bag fitted with a star tip with the remaining whipped cream. Completely cover the cake with whipped cream rosettes.
• To serve, drizzle some of the raspberry coulis onto each dessert plate. Garnish with raspberries if desired.

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