2 cups (340g) semi-sweet chocolate, coarsely chopped
2 teaspoons espresso powder
1 ½ pounds (680g) full-fat cream cheese, at room temperature
1 cup (198g) granulated sugar
⅓ cup (71g) light brown sugar, packed
2 ½ tablespoons Dutch-process cocoa powder
4 large eggs plus 2 egg yolks, at room temperature
¾ cup (170g) heavy cream, at room temperature
2 teaspoons vanilla extract
1 cup (120g) fresh raspberries
For the Chocolate Ganache:
1 ⅓ cups (226g) semi-sweet chocolate, finely chopped
1 ¼ cups (283g) heavy cream
¼ cup (57g) unsalted butter, room temperature, cut into cubes
For Garnish (optional):
1 cup (120g) fresh raspberries
1 cup chocolate sauce (store-bought or homemade)
½ teaspoon cocoa powder
Instructions 👩🍳
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