Preheat oven to 350°F. Prepare the pan by lining the bottom with parchment paper; spray evenly with nonstick cooking spray.
Place chopped chocolate in large bowl. In medium saucepan, bring butter, sugar, instant coffee and water to a boil, stirring to dissolve the sugar. Pour hot mixture over chopped chocolate. Let stand 30 seconds; whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan.
Bake 45-50 minutes or until a toothpick inserted in center of cake comes out clean. Remove pan from oven; cool for 20 minutes. Chill cake in pan overnight. When ready to remove from pan, float pan in shallow hot water 2-3 minutes to loosen the bottom. Run a knife around the sides of the pan to loosen; put plate on top of pan and invert cake. Remove parchment paper; invert cake again directly onto serving plate.
If desired, garnish with confectioners' sugar and fresh raspberries. Cake is best served slightly chilled or at room temperature. Use a hot knife to cut cake into clean slices.