Optional - powdered sugar or cocoa powder for dustingand vanilla ice cream or whipped cream
Preheat oven to 325 degrees. Spray a 9 x 2-inch springform pan with nonstick spray.
Put the chocolate, butter, salt, and espresso powder in a microwaveable bowl or measuring cup. Melt the chocolate on 60 percent power for 2 minutes. Stir and microwave again for another 2 minutes, or until completely melted.
Beat the eggs, sugar, and Monk Fruit in the Raw with a mixer until light and thickened, about 10 minutes.
Fold the melted chocolate mixture into the whipped eggs gently, until evenly combined.
Pour batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out slightly wet, but not gooey.
Remove the cake from the oven and cool on a rack.
For Raspberry sauce:
Mix berries and 2 Tbs Monk Fruit in the Raw in a small saucepan, and bring to a boil. Reduce heat and simmer for 10 minutes or until slightly thickened, and berries are broken down. Strain sauce to remove seeds. Cool until ready to serve.
When ready to serve, dust with powdered sugar, if desired, and serve with raspberry sauce, and vanilla ice cream or whipped cream.
This can be made up to two days ahead. Keep it in the pan wrap tightly, and refrigerate until ready to serve. Recipe adapted from Food Network Kitchens