PREHEAT oven to 325ºF. Microwave butter, chocolate, 3/4 cup of the granulated sugar and dissolved coffee in microwaveable bowl on MEDIUM 2 to 2-1/2 min. or until butter is melted and chocolate is almost melted. Stir until chocolate is completely melted and slightly cooled.

BEAT egg yolks and add to chocolate mixture. Stir in ground almonds. In a separate bowl, beat egg whites with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup granulated sugar, beating until stiff peaks form. Gently fold egg whites into chocolate almond mixture until just combined.

SPOON mixture into parchment-lined 20 cm (8-inch) springform pan. Tap lightly on counter to release any air bubbles. Bake 1 hour or until wooden toothpick inserted in centre comes out clean. Let cool 2 hours. Sprinkle with icing sugar; serve with fresh raspberries.