Step 1

Preheat the oven to 240C/ 465F and line a 6 inch / 15 cm cake tin with baking paper

Step 2

Melt the chocolate in the microwave or over a hot water bath and set aside to cool slightly

Step 3

Place the cream cheese in a large bowl and beat until smooth

Step 4

Add the sugar and mix until well combined

Step 5

Add the cocoa powder, and instant coffee and beat until smooth and lump-free

Step 6

Whisk in the eggs and chocolate, then add the cream and whisk until smooth

Step 7

Pour into the lined cake tin and bake for 25 mins

Step 8

Open the oven door and wedge in a spoon, let the cake sit for 5 mins

Step 9

Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours

Step 10

Unmould, slice and enjoy!