Chocolate HEAVEN

• 200g dark chocolate, finely chopped
• ¼ cup hot water
• 1 teaspoon instant coffee granules
• 4 eggs, separated
• ½ cup caster sugar, plus 1 tablespoon extra
• 300ml cream
• 150g raspberries, plus extra (optional)
• 2 tablespoons Dutch cocoa, plus extra (optional)

1 Preheat oven to 170°C. Grease a 25cm x 30cm Swiss roll pan; line base and long sides with baking paper, extending the paper 5cm over the sides.

2 Stir chocolate, the water and coffee in a heatproof bowl over a saucepan of simmering water (don’t let water touch base of bowl) until chocolate melts.

3 Beat egg yolks and sugar in a bowl with an electric mixer for 5 minutes or until thick and creamy. Stir egg mixture into chocolate mixture.

Beat egg whites in a clean bowl with an electric mixer until soft peaks form. Gently fold egg white into chocolate mixture, in two batches. Spread mixture into pan and bake cake for 12 minutes or until top is firm to touch.