Line the base and sides of a greased 23cm springform pan with baking paper.
Soak the raisins in tokay* for 1 hour. Melt the chocolate, butter, sugar and coffee in the top of a double saucepan or in a heat proof bowl over simmering water until smooth and glossy. Remove from heat and let stand for 5 minutes.
Stir combined sifted flour and cocoa into the chocolate mixture and mix until well combined. Add egg yolks, raisins and tokay and mix well.
Next, whisk the egg whites unitl soft peaks form. Add extra sugar and continue whisking until stiff peaks form. Fold egg-white mixture into chocolate mixture, a third at a time. Spoon mixture into prepared pan and bake at 180C for about 60 minutes or until the edge is cooked when tested with a skewer. The centre will still be a little moist. Let the cake cool completely in the pan.
Whisk the extra tokay, mascarpone and icing sugar until well combined and serve with the cake.
This cake will keep in an airtight container for 3 days and is best not stored in the fridge.
NOTE: This cake cuts much easier if baked the day before you require it.
* Tokay
