Instructions: Preheat oven to 350F. Coat 9-inch springform pan with vegetable cooking spray; set aside. In saucepan, combine 1 cup sugar, cocoa, flour and coffee. Whisk in milk. Warm over medium heat, stirring constantly. Remove and stir in chocolate to melt. Whisk in Lighter Bake and 2 egg yolks; cool. In mixing bowl, combine 3 egg whites and remaining sugar, beating to soft peaks. Fold egg white mixture (half at a time) into cooled chocolate. Pour into 9-inch springform pan. Bake 35 minutes, or until center is set, but still moist. Cool completely Chill 24 hours or freeze.

To serve, run knife around edge and remove from pan. Dust with additional cocoa powder. Garnish as desired.

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