Instructions: Preheat the oven to 350F degrees. Butter an 11x17-inch jelly roll pan and line it with wax paper. Grease the paper lining.

In the top part of a double boiler, melt the chocolate with the instant coffee, stirring until smooth. Remove from the heat to cool.

With an electric mixer, beat the egg yolks until light and fluffy.

Gradually add the sugar and continue beating until the mixture is very thick and pale in color. Stir in the cooled, melted chocolate.

In a separate bowl, beat the egg whites until stiff peaks form.

Gently fold the beaten whites into the batter, blending until no traces of white remain.

Spread the batter evenly in the pan and set in the oven for 15 minutes, or until the cake springs back to the touch. Be careful not to overbake.

Remove the pan to a rack and cover the cake with a damp towel for 30 minutes, until it cools. Remove the towel and loosen the cake from the baking sheet; dust the top generously with the cocoa. Turn the cake over onto a sheet of wax paper and carefully remove the paper lining from the bottom. Cut the cake into fourths-and let cool completely before filling and frosting. This is good split and filled with Chambord Cream filling and covered with chocolate icing, garnished with sliced, toasted almonds

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