• Line the bottom of a 15cm cake tin. A preferred tin is light colored. Preheat the oven at 160C.
• Place chocolate, butter and coffee granules. in a metal saucepan.
• Place saucepan in a double boiler or over really low heat in an electric burner, until all the chocolate and butter have melted, stir through.
• Add sifted items into the saucepan and fold in until the paste become smooth again.

Beat Eggs

• Beat the 3 eggs until it is foaming and add half the sugar and beat until thick (like melted ice-cream).
• Add the rest of the sugar and beat until ribbon stage.

Mix it up

• Mix in 1/3 of the egg mixture into the chocolate mixture.
• Fold in the rest of the egg mixture 1/2 at a time. Be quick and gentle, using a J-fold method. Don't take too long or you will lose all the air you have beaten into the eggs.
• Drop the cake tin at a height twice (not more) to release the large air bubble.

Baking

• Place the cake in the middle shelf of the oven and bake for 40 minutes. If you want the cake to be wet in the middle, then take it out 5 minutes earlier.