*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Heat oven to 350 degrees F. Mix 1/2 cup sugar and water in small saucepan. Cook on medium heat 8 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round baking pan.
Microwave chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after each minute; cool. Pour milk into blender. Add cream cheese; blend until smooth. Add melted chocolate, remaining sugar, eggs and coffee granules; blend well. Pour over syrup in pan; place in larger baking pan. Add enough water to larger pan to come halfway up side of smaller pan.
Bake 1 hour or until knife inserted 1 inch from edge comes out clean. Cool on wire rack. Refrigerate 4 hours before unmoulding to serve.