Step 1

Preheat oven to 350 degrees Fahrenheit. Line a nine-inch springform pan by spreading a piece of Gefen Parchment Paper on the base before locking the sides. Trim excess paper.

Step 2

Combine instant coffee and hot water. Mix well until dissolved and set aside to cool.

Step 3

Melt chocolate in a double boiler. Set aside and cool to room temperature.

Step 4

Beat egg whites, creating soft peaks. Once soft peaks form, begin adding sugar slowly while beating. Stop beating when stiff peaks form.

Step 5

In a separate bowl, whisk melted chocolate with egg yolks until combined. Add prepared coffee and mix well.

Step 6

Add chocolate mixture into egg whites mixture. Slowly fold to combine, taking care not to deflate the egg whites.

Step 7

Pour half of the batter into a lined springform pan and refrigerate remaining batter. Bake for 20 minutes. Remove cake from oven and let cool completely. Top with the remaining batter. Freeze to set.

Step 8

Remove cake 10 minutes prior to serving.