Chocolate Mocha Cakes with Raspberries

• 1 cup granulated sugar
• 1 cup water
• 1/4 cup instant coffee granules
• 6 squares Baker's Semi-Sweet Chocolate, chopped
• 4 each egg yolks
• 2 tsp. vanilla
• 10 each egg whites
• 1 cup unsweetened cocoa powder
• 2/3 cup flour
• 1/2 tsp. Magic Baking Powder
• 2 tsp. icing sugar
• 1 cup fresh raspberries

1. Cook granulated sugar, water and coffee in saucepan on medium-low heat 2 to 3 min.
2. or until sugar is dissolved, stirring constantly.
3. (Do not boil.)
4. Remove pan from heat; stir in chocolate until melted.
5. Whisk egg yolks and vanilla in large bowl until blended; gradually stir in chocolate mixture.
6. Beat egg whites with electric mixer on high speed until stiff peaks form.
7. Combine cocoa, flour and baking powder; stir into chocolate mixture until blended.
8. Fold a small amount of egg whites into chocolate mixture to lighten.
9. Add remaining egg whites; fold in until just blended.
10. Spread batter evenly into 2 (9-inch 23 cm) springform pans sprayed lightly with cooking spray (or into 1 pan for trial recipe).
11. Bake in 350 degrees F (180 degrees C) standard oven 20 to 25 min.
12. or until top springs back when touched lightly in centre.
13. Cool 10 min.
14. Run knife around rim of pan to loosen cake; remove rim.
15. Cool cake completely.
16. (Cake will sink slightly as it cools.)
17. Sprinkle cake with icing sugar just before serving.
18. Garnish each slice with 0.25 oz (7 g) raspberries.

sugar, water, coffee granules, chocolate, egg yolks, vanilla, egg whites, cocoa, flour, baking powder, icing sugar, fresh raspberries

Taken from www.kraftrecipes.com/recipes/chocolate-mocha-cakes-raspberries-157677.aspx (may not work)