Recipe by Robin Wells

Makes 12 servings

Ingredients:

• Vegetable cooking spray
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup water
• 2 tablespoons instant coffee
• 2/3 cup unsweetened cocoa
• 1/4 teaspoon salt
• 2 ounces semisweet chocolate, chopped
• 2 tablespoons Kahlúa or strong black coffee
• 3 large egg yolks
• 1/3 cup sifted cake flour
• 6 large egg whites (at room temperature)
• 1/4 teaspoon cream of tartar
• 1/3 cup granulated sugar
• 1 tablespoon powdered sugar
• 1/4 cup fresh raspberries (optional)
• Chocolate curls (optional)

Instructions:

Preheat oven to 300°F. Coat bottom of 9-inch springform pan with cooking spray. Combine granulated sugar, brown sugar, water and instant coffee in a large sauce pan. Bring to a boil while stirring well. Remove from heat. Add cocoa, salt and chopped chocolate, stirring with a whisk until chocolate melts. Stir in Kahlúa or coffee and egg yolks. Stir in flour. Let cool to room temperature. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until soft peaks form. Gently fold ¼ of egg mixture into chocolate mixture. Repeat procedure with remaining egg mixture, 1/4 at a time. Spoon into pan. Bake at 300°F for 1 hour or until wooden pick inserted into center comes out almost clean. Cool completely on a wire rack. Remove sides of pan. Sift powdered sugar over cake. If desired, garnish with raspberries and chocolate curls.