1. Preheat oven to 350 degrees F. Grease a 9-inch Bundt pan or other tube pan with margarine or canola oil.
2. Melt chocolate in a double boiler over low heat or in microwave on medium for approximately 3 minutes. Stir until smooth and set aside.
3. Combine gluten-free flour, potato flour, rice flour, cocoa, baking soda, salt, and 1 cup sugar and confectioners sugar in a large mixing bowl. Stir with a whisk to remove any lumps and mix well.
4. Pour coffee, vinegar, oil, and vanilla over dry ingredients and mix vigorously until no dry spots remain. Stir melted chocolate into batter. Batter will be thick, but don't over mix.
5. Using a rubber spatula, spoon batter evenly into prepared pan and smooth top slightly.
6. Place pan on middle rack of preheated oven and bake at 350 degrees F for 38 to 45 minutes, or until a toothpick inserted into center of cake comes out clean. Be careful not to over bake, or cake will be dry.
7. Let pan rest on a wire rack for 2 hours until fully cool, then invert onto a serving platter. Sift confectioners' sugar over top of cake.
8. While cake bakes, prepare Raspberry Coulis. In a medium saucepan combine raspberries, sugar, and water. Cook over medium heat, stirring and mashing berries with a spoon. Cook for 3 to 5 minutes until berries release their juice and sugar is dissolved.
9. Pour purie through a fine strainer and press on fruit with the back of a spoon until only seeds remain in strainer. Return purie to saucepan. Over medium-high heat, bring to a boil for 1 minute. Remove from heat and stir in liqueur if desired.
10. To serve, spoon a generous 1 Tbsp. coulis onto a plate. Place a slice of fudge cake, upright, in the center. If desired, garnish with fresh raspberries.
Source: Hannaford fresh Magazine, November - December 2007