Lots of chocolate chips but only a small amount of dry ingredients were used in this award-winning recipe. To achieve just the right texture, chill the cake overnight before serving.

1. Heat the oven to 180ºC . Butter 23 cm springform pan. Wrap outside of pan securely with foil.

2. Heat chocolate with water and coffee powder in saucepan over very low heat, stirring occasionally, just until chocolate is melted. Cool to room temperature.

3. Beat butter in mixer bowl until creamy. Beat in sugar until light and fluffy, 5 minutes. Beat in egg yolks one at time, beating well after each. At low speed, gradually beat in flour. Stir in cooled chocolate mixture.

4. In clean bowl, beat egg whites until foamy. Gradually increase speed and beat until stiff but not dry. Fold into chocolate mixture.

5. Pour into prepared pan. Bake 60 to 65 minutes, until toothpick inserted in cake about 3 cm from side comes out clean. (Top may crack.) Cool in pan on rack. Cover and refrigerate overnight.

6. Remove side of pan. Sift confectioners' sugar lightly over top of cake.

Makes 14 to 16 servings.