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Preheat the oven to 240C/ 465F and line a 6 inch / 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 and beat until smooth
Add the sugar and mix until well combined
Add the cocoa powder, and instant coffee and beat until smooth and lump-free
Whisk in the eggs and 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 5 mins
Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours
Unmould, slice and enjoy!