1. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside. IN a medium saucepan stir together sugar, the water, and coffee powder. Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils. Stir in the chocolate until melted. Remove from heat. In a small bowl slightly beat egg yolks. Gradually stir the chocolate mixture into egg yolks; stir in vanilla (mixture may appear slightly grainy). Set aside.

2. In a medium bowl stir together cocoa powder, flour and baking powder. Stir in chocolate-egg yolk mixture until smooth. In a large mixing bowl beat egg whites with an elecric mixer on medium speed until stiff peaks form. Stir a small amount of the beaten egg whites into the chocolate mxiture to lighten. Fold chocolate mixture into remaining egg whites. Spread in the prepared pan.

3. Bake in a 350 F. oven about 30 minutes or until top springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Loosen and remove side of pan. Cool completely. (Cake may fall slightly during cooling.)

4. To serve, cut cake into wedges. Top with berries and whipped cream.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.