Flourless Chocolate Cake

• 2/3 cup butter, chopped
• 4 oz. Baker's Semi-Sweet Chocolate, chopped
• 1 cup granulated sugar, divided
• 1 tsp. Maxwell House Instant Coffee Original Roast, dissolved in 2 Tbsp. hot water
• 3 eggs, separated
• 2 cups ground almonds
• 1 Tbsp. icing sugar
• 1 cup fresh raspberries

1. Heat oven to 325 degrees F.
2. Microwave butter, chocolate, 3/4 cup granulated sugar and coffee in microwaveable bowl on MEDIUM 2 to 2-1/2 min.
3. or until butter is melted and chocolate is almost melted.
4. Stir until chocolate is completely melted.
5. Beat egg yolks.
6. Add to chocolate mixture with nuts; mix well.
7. Beat egg whites in small bowl with mixer on high speed until foamy.
8. Gradually beat in remaining granulated sugar until stiff peaks form.
9. Gently stir into chocolate mixture just until blended.
10. Spoon into parchment-lined 9-inch springform pan.
11. Bake 1 hour or until toothpick inserted in centre comes out clean.
12. Cool 2 hours.
13. Sprinkle with icing sugar and top with berries just before serving.

butter, chocolate, sugar, maxwell, eggs, ground almonds, icing sugar, fresh raspberries

Taken from www.kraftrecipes.com/recipes/flourless-chocolate-cake-108190.aspx (may not work)