Raspberry Sauce

• Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Strain through a strainer and squeeze in the lemon. Set aside.
• Preheat oven to 325 degrees F.
• Separate eggs, placing egg whites in a very large bowl and yolks in a small bowl; set aside.
• In a small saucepan heat the 3/4 cup milk over medium heat until simmering; remove from heat. Whisk in the cocoa powder (mixture will be thick); set aside to cool.
• In a small bowl combine the flour and baking powder; set aside.
• Beat the egg whites and salt with an electric mixer on medium speed until frothy.
• Increase speed to medium-high and beat until soft peaks form.
• Slowly add the granulated sugar and beat until stiff peaks form.
• Add egg yolks to the beaten whites and beat just until combined.
• Add the flour and cooled chocolate mixture alternately to the egg mixture, beating well after each addition.
• Add the vanilla and beat just until combined.
• Pour batter into an ungreased 13x9x2-inch baking pan, spreading evenly.
• Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
• Transfer cake to a cooling rack and cool completely in the pan (about 1 hour).
• In a medium saucepan combine the evaporated milk and espresso powder.
• Heat over medium heat, stirring constantly, until the espresso powder has dissolved.
• Remove from heat.
• Stir in the sweetened condensed milk and the 3/4 cup whipping cream.
• Use the tines of a long fork to poke holes all over the top of the cake.
• Pour the milk/espresso mixture evenly over the top of the cake.
• Refrigerate the cake for 3 to 24 hours, covering cake after topper is set.
• To serve, place the cake on the plate and pour as much raspberry sauce on the cake as you like. Serve and Enjoy!