Preparation

• Preheat oven to 350° F. Lightly grease bottom of an 8-inch round cake pan; line with parchment or waxed paper; set aside.
• For Cake, heat butter, chocolate, milk, preserves and coffee crystals in a small saucepan, whisking frequently until chocolate is almost melted.
• Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal, whisking until smooth.
• Beat egg whites and cream of tartar to stiff peaks in a large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Pour cake batter into prepared pan.
• Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.
• For Rich Chocolate Glaze, melt chocolate and butter in a small saucepan on low heat, stirring frequently.
• Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish each serving with fresh raspberries and fresh mint, if desired.