Рецепт Chocolate Raspberry Torte
by Global Cookbook

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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, heat the chocolate with the instant coffee, stirring till smooth. Remove from the heat to cold.
With an electric mixer, beat the egg yolks till light and fluffy.
Gradually add in the sugar and continue beating till the mix is very thick and pale in color. Stir in the cooled, melted chocolate.
In a separate bowl, beat the egg whites till stiff peaks form.
Gently fold the beaten whites into the batter, blending till no traces of white remain.
Spread the batter proportionately in the pan and set in the oven for 15 min, or possibly till 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 min, till 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 cold 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