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Preheat the oven to 240C (no turning heat, rather top & bottom) and line a 15 cm cake tin with baking paper
Melt the chocolate in the microwave or over a hot water bath and set aside to cool slightly
Place the cream cheese in a large bowl or stand mixer fitted with a paddle attachment, add the sugar and beat on medium speed for 3 minutes, or until smooth. Be careful to mix ONLY until just combined, to avoid air bubbles and later cracks in your cake.and beat until smooth
Add the cocoa powder, and instant coffee and beat until smooth and lump-free
Whisk in the eggs one at a time, mix well, add chocolate, then add the cream and whisk until smooth
Pour into the lined cake tin and bake for 25 mins
Open the oven door and wedge in a spoon, let the cake sit for 10 mins
Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours
Unmould, slice and enjoy!