Prep
15-30 mins
Cook
1 HR 15 MIN
Calories
120
Ingredients
1/2 cup
granulated sugar
2 tbsp
Maxwell House Instant Coffee Original Roast
1/2 cup
water
2 whole
eggs, separated
3
egg whites
1 tsp
vanilla
1/2 cup
unsweetened cocoa powder
1/3 cup
flour
1/4 tsp
Magic Baking Powder
1 tsp
icing sugar
1/2 cup
fresh raspberries
Instructions
Step 1
Heat oven to 350ºF.
Step 2
Cook granulated sugar, coffee and water in saucepan on medium-low heat 2 to 3 min. or until sugar is dissolved, stirring constantly. (Do not boil.) Remove pan from heat. Add dark chocolate; stir until melted. Whisk 2 egg yolks and vanilla in medium bowl until blended; gradually stir in dark chocolate mixture.
Step 3
Beat 5 egg whites with mixer on high speed until stiff peaks form. Combine cocoa powder, flour and baking powder; stir into dark chocolate mixture until blended. Stir small amount of egg whites into chocolate mixture, then gently fold remaining egg whites into chocolate mixture just until blended. Transfer to 9-inch springform pan sprayed lightly with cooking spray; spread gently to form even layer.
Step 4
Bake 20 to 25 min. or until top springs back when touched lightly in centre. Cool 10 min. Run knife around rim of pan to loosen cake; remove rim. Cool cake completely. (Top of cake will sink slightly as it cools.)
Step 5
Sprinkle with icing sugar just before serving; top with raspberries.