Steps

• 1

  Generously grease a 9-inch springform pan with cooking spray and line the bottom of the pan with parchment paper.

• 2

  Preheat the Traeger with the lid closed to 325°F; this will take about 15 minutes.

  325 ˚F / 163 ˚C

• 3

  In a small saucepan over low heat, combine the chocolate chips and the butter. Cook, stirring often, until melted, about 10 minutes. Remove from the heat.

• 4

  Add the sugar, espresso powder, vanilla, and salt and stir to combine. Transfer the chocolate mixture to a large bowl.

• 5

  Whisk the eggs in a small bowl. Add a spoonful of the chocolate mixture to the eggs to temper them, then add the eggs to the chocolate mixture and whisk well to incorporate. Sift the cocoa powder into the mixture and whisk well to incorporate.

• 6

  Transfer the batter to the prepared pan and place on the grill grates. Close the lid and bake until the top has formed a crust and the internal temperature of the cake in its center registers 200°F on an instant read thermometer, about 30 minutes.

  325 ˚F / 163 ˚C

  00:30

• 7

  Let the cake cool for 5 minutes, then run a knife around the edge to loosen it from the pan. Remove the sides of the pan, then slide the parchment onto a serving plate.

• 8

  Meanwhile, make the raspberry sauce if desired. (Alternatively, serve the cake with the fresh raspberries.) In a small saucepan over low heat, combine the raspberries, sugar, and lemon juice. Using a fork or the back of a wooden spoon, smash the raspberries and release their juices. Continue cooking, stirring occasionally, until the raspberries and sugar are well combined, about 5 minutes.

• 9

  In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Add the slurry to the raspberries and cook, stirring occasionally, until the mixture thickens slightly, about 2 minutes.

• 10

  Strain the sauce through a fine mesh sieve to remove the seeds, then stir in the vanilla extract. (The sauce makes about 1 1/3 cups.)

• 11

  Dust the cake with powdered sugar, if you like. Slice and serve with the sauce and fresh berries, if desired.