Beat the egg whites with a whisk until soft peaks form. Dissolve the instant coffee powder and sweetener in 1/4 cup boiling water or alternatively make an espresso out of your favorite coffee and add the sweetener to it if you want 'real' coffee.
Zap/melt the butter and chocolate in a suitable large container in the microwave in short bursts till the chocolate has melted, taking care not to over cook. Alternatively melt on the stove top in a bain marie if required.
Using electric beaters/a mixer, add the egg yolks to the chocolate and butter mix beating until well combined. Continue beating and add the sifted Dutch cocoa and almond meal, mixing till really well combined. Make sure the almond meal has been thoroughly mixed through.
Continue mixing and add the water with the dissolved coffee and sweetener, a pinch of salt and the vanilla extract.
Using a spatula, gently fold the egg whites into the chocolate mix till combined, without over mixing.
Pour the batter into a prepared 8" pan.
Bake for 30 - 40 minutes or until a toothpick inserted into the centre comes out with moist crumbs clinging to it.
Cool the cake completely in the pan before removing.
This serves approximately 20 due to the richness of recipe.
Notes
To Serve Dust with a tiny amount of cacao powder. Serve with fresh whipped cream and strawberries or raspberries.Take care not to overcook the cake as you want it soft on the inside.Check it at 30 minutes to make sure it doesn't overcook. Recipe is ideal to freeze.