Instructions: Grease a 15 1/2-by-10 1/2 inch jellyroll pan; line with parchment or wax paper; grease and flour paper.

In a small bowl, with mixer at high speed, beat the egg whites until soft peaks form. Gradually sprinkle in1/2 cup powdered sugar, beating until sugar completely dissolves and whites stand in stiff peaks; set aside.

In a large bowl, with mixer at high speed, beat egg yolks until they are thick and lemon-colored. Reduce speed to low; add the almond extract,1/2 cup powdered sugar and 3 tablespoons cocoa; beat until well-mixed, occasionally scraping bowl.

With rubber spatula or wire whisk, gently fold beaten egg whites into egg-yolk mixture, a third at a time.

Spoon batter into the jellyroll pan, spreading evenly. Bake 15 minutes or until top of cake springs back when lightly touched with finger.

Sprinkle a clean cloth dish towel with cocoa. When cake is done, immediately invert cake onto towel. Carefully peel parchment or wax paper from cake. If you like, cut off crisp edges. Cool cake completely.

While cake is cooling, place cream in a small bowl and beat until stiff peaks form.

In a large bowl, beat cream cheese, milk and vanilla until fluffy. Beat in remaining 1/3 cup powdered sugar. Stir in grated chocolate.

With rubber spatula, fold whipped cream into the cream cheese mixture. Chill until ready to use.

To make frosting: Mix hot water and instant espresso until coffee dissolves.

In a large bowl, with mixer at low speed, beat powdered sugar and margarine until just combined. Increase speed to high; beat 10 minutes or until fluffy, scraping bowl often. Reduce speed to medium; gradually beat in espresso mixture until smooth, occasionally scraping bowl.

If frosting is made in advance, store until needed in a tightly covered container to prevent a crust forming on top.

To assemble cake: Spoon3/4 cup frosting into decorating bag with small star tube. With serrated knife, cut cake crosswise into 3 equal pieces. Place 1 cake piece on a cake plate and spread with half the cream cheese filling. Repeat layering, finish with cake layer.

Spread frosting on sides and top of cake. Use frosting in decorating bag to pipe lattice top and decorative border. Place a coffee bean candy in each lattice diamond. Refrigerate cake if not serving right away.

Note: Use real butter or stick margarine thats at least 80 percent fat. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.