Dark Chocolate Mocha Cake with Raspberries

Heat oven to 350ºF.

Cook granulated sugar, coffee and water in saucepan on medium-low heat 2 to 3 min. or until sugar is dissolved, stirring constantly. (Do not boil.) Remove pan from heat. Add dark chocolate; stir until melted. Whisk 2 egg yolks and vanilla in medium bowl until blended; gradually stir in dark chocolate mixture.

Beat 5 egg whites with mixer on high speed until stiff peaks form. Combine cocoa powder, flour and baking powder; stir into dark chocolate mixture until blended. Stir small amount of egg whites into chocolate mixture, then gently fold remaining egg whites into chocolate mixture just until blended. Transfer to 9-inch springform pan sprayed lightly with cooking spray; spread gently to form even layer.

Bake 20 to 25 min. or until top springs back when touched lightly in centre. Cool 10 min. Run knife around rim of pan to loosen cake; remove rim. Cool cake completely. (Top of cake will sink slightly as it cools.)

Sprinkle with icing sugar just before serving; top with raspberries.