1/3 c. unsweetened cocoa
1 (8 oz.) pkg. semi-sweet chocolate squares, chopped
1/2 c. (1 stick) butter
1 tsp. instant coffee powder (or other flavoring)
6 lg. eggs, separated
1/4 tsp. cream of tartar
1 c. sugar, divided
1 c. all-purpose flour
1 1/2 tsp. vanilla
1/2 tsp. salt

CHOCOLATE GLAZE:

1/2 c. semi-sweet chocolate pieces
2 tbsp. butter
3 tbsp. milk
2 tbsp. light corn syrup

CHOCOLATE DRIZZLE:

1 (1.55 oz.) bar milk chocolate
1 tsp. shortening
2 sq. (1 oz. ea.) white chocolate
1 tsp. shortening

1. Preheat oven to 375°F. Grease 9-inch round spring-form pan. Line bottom with waxed paper; grease paper and dust with cocoa. Wrap outside and bottom of pan with heavy duty foil.

2. In small sauce pan over low heat, melt chocolate and butter, stirring frequently. In cup, mix instant coffee (or other flavoring) with 1/4 cup water.

3. In small bowl, with mixer at high speed, beat egg whites, cream of tartar, and 1/2 cup sugar to stiff peaks.

4. In large bowl, beat egg yolks and 1/2 cup sugar until thick and lemon colored; stir in flour, vanilla, salt, chocolate mixture, coffee mixture and 1/3 cup cocoa. Fold beaten egg whites into yolk mixture. Pour batter into pan.

5. Set pan in 15 1/2 by 10 1/2 roasting pan. Fill roasting pan with boiling water to come halfway up side of pan. Bake for 45 minutes (mixture will be slightly soft in center). Remove pan from roasting pan, cool in pan on rack. Remove side of pan; invert cake on plate. Discard waxed paper.

6. Prepare glaze, evenly spread warm glaze on cake.

7. Prepare drizzle. Pour melted milk chocolate mixture and white chocolate mixture into separate small decorating bags with small writing tubes, drizzle chocolates on top of cake with toothpick, lightly run through drizzle to make pretty design.

8. To serve, dip knife into hot water and dry quickly. The heated blade will cut through cake without sticking.

Makes 16 servings.