Crisco® Original No-Stick Cooking Spray
1 (12 oz.) package semi-sweet chocolate chips
1/2 cup (1 stick) butter
1/4 cup sugar
4 large eggs at room temperature, separated
1 tablespoon water
1 teaspoon Folgers Instant Coffee Crystals
1 cup (1/2 pt.) heavy cream, chilled
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar
1/2 cup Smucker's® Seedless Red Raspberry Jam

1. HEAT oven to 350°F. Spray an 8-inch springform pan with a no-stick cooking spray.

2. COMBINE chocolate chips and butter in a saucepan over medium heat. Stir until melted and well combined. Remove from heat. Add sugar. Beat in eggs yolks one at a time with a wooden spoon. Combine water and coffee crystals until dissolved. Add chocolate mixture. Mix until well blended.

3. PLACE room temperature egg whites in a large, clean mixing bowl. Beat with an electric mixer until almost stiff. Using a large rubber spatula, fold in 1/3 of chocolate mixture at a time, mixing gently until no whites remain. Pour batter into prepared pan and smooth top. Bake 27 to 33 minutes or until edges puff. Cool on wire rack 30 minutes. Cover and chill. Place a small bowl and beaters in refrigerator to chill.

4. POUR cold cream and vanilla into chilled small bowl to make Crème Chantilly. Beat with electric mixer until it holds its shape. Add powdered sugar. Beat until stiff. Place raspberry jam in a resealable plastic bag. Heat in microwave on HIGH in 10 second intervals, kneading bag until jam is smooth.

5. REMOVE sides of pan. Slice into wedges and place on serving plates. Cut off small corner from bag. Squeeze bag to drizzle raspberry jam over cake and plate. Place dollops of Crème Chantilly on each serving.