Chocolate Nocino Mortal Sin Cake!

I make this at Christmas time with the Nocino that John makes every year. It's my dad's secret recipe (the Nocino) so I can't share it with you. You can use espresso instead, or a walnut liquor, if you prefer.

12 (1 ounce) squares
semisweet chocolate, chopped
4 (1 ounce) squares
unsweetened chocolate,
chopped
2 cups unsalted butter, cubed
1 cup Nocino
1 cup packed brown sugar
8 eggs
3 (10 ounce) packages frozen
raspberries, thawed


1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper.
2. Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.
3. Place chocolate in a large bowl, and add boiling hot espresso mixture. Whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan.
4. Place cake pan in a roasting pan. Pour enough hot water into the roasting to come half way up the sides of the cake pan. Bake until center of cake is set, and a tester inserted comes out clean with a few moist crumbs attached, about 1 hour. Remove from water. Chill overnight.
5. Puree raspberries in processor. Chill. Serve with chilled cake.