Preheat oven to 375°F.

Butter and flour a 10" springform pan (I used baking spray).

Melt the butter and chocolate chips in double boiler until mixed and smooth.

Beat the eggs and sugar in large bowl until light and fluffy.

Combine the cocoa powder, cinnamon, flour and espresso powder; add the dry ingredients to egg mixture on lowest mixer speed.

Slowly add the melted chocolate mixture to other ingredients, still at lowest mixture speed (take care not to curdle eggs).

Pour the batter into the springform pan and bake for 25-45 minutes; check the cake with toothpick every five minutes after 25 minutes.

Cool in the pan on a rack.

When ready to serve, dust the top with sifted powdered sugar and sprinkle with fresh raspberries.