Fallen Chocolate Souffle cake with White Chocolate Sauce

4 oz. extra bittersweet chocolate, broken into pieces
7 oz. unsalted butter
2 T strong prepared coffee
5 lg. eggs separated
1/2 c. granulated sugar
2 T unsweetened cocoa, preferably Droste's (Hersheys is fine)
pinch salt
2 pt. fresh rasp or strawberries, cleaned.

Preheat the oven to 350 degrees. Butter the bottom and sides of a 9 1/2 inch springform pan. Line the bottom wtih a circle of parchment or wax paper and butter the paper. In the top of a double boiler above boiling water combine the chocolate, butter and coffee. Stir the chocolate mixture frequently until melted and smooth. Transfer the chocolate mixture to a large mixing bowl and let cool slightly. Add the egg yolks and whisk until smooth. Sift the sugar and cocoa into chocolate mixture and whisk until well blended. Set aside. In another large mixing bowl combine the egg whites and pinch of salt and beat until soft peaks form. Gently fold a third of the egg whites into the chocolate mixture. Fold the egg white lightened chocolate mixture into the remaining whites, gently but thoroughly. Pour the batter into the prepared pan and set on the lower rack in the center of the preheated oven. Bake for 30 minutes. Remove the cake from the oven and place on a wire rack. Let cool for 5 minutes and loosen the collar of the springform pan but do not removed. When the cake is cool, remove the collar of the springform pan and then carefully invert the cake onto a serving plate. Remove the bottom of the springform pan and carefully peel off the parchment paper. Dust the top of the cake with cocoa by pouring the cocoa into a small strainer and tapping the strainer with a spoon while holding the strainer over the cake. To serve, place a pool of the white chocolate onto each plate. Place a small wedge of the cake on top of the sauce and garnish with raspberries.

White chocolate sauce
12 oz. white chocolate, broken into pieces
3 1/2 c heavy cream.

Place the chocolate and 1 1/2 cups of heavy cream in a medium saucepan over low heat and whisk until the chocolate has melted. Whip the remaining 2 cups of heavy cream into whipped cream. Pour the sauce into a small bowl and let cool to room temperature whisking from time to time. Fold in the whipped cream, gently but thoroughly. Whisk sauce again before serving.

Note: The sauce will keep for up to one week in the refrigerator, in a tightly covered jar. Whisk again just before serving.