1 Preheat oven to 180°C. Grease a 20cm round spring-form cake pan. Line the base and side with baking paper. Place the coffee powder and ¼ cup boiling water in a heatproof jug. Stir mixture gently until it dissolves.
2 Place table spread, chocolate, cocoa powder and the coffee mixture in a medium saucepan over low heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Transfer to a bowl and cool mixture slightly.
3 Using an electric mixer, beat egg yolks and brown sugar in a bowl for 5 minutes, or until thick. Using an electric mixer, beat egg whites in a separate bowl until soft peaks form.
4 Add chocolate mixture and the hazelnut meal to egg yolk mixture and gently fold together. Using a large metal spoon, fold half the egg whites into the choc mixture until just combined; fold in remaining egg whites.
5 Pour batter into prepared pan and smooth surface. Bake for45–50 minutes, or until a skewer comes out with crumbs clinging. Cool cake completely in pan. Dust with extra cocoa powder.
6 Slice the cake and serve with yoghurt and mixed berries.