Chocolate Mousse

• 10 (1 oz. each) sq. semi-sweet chocolate, broken up, or 1 2/3 c. semi-sweet chocolate pieces
• 1 1/4 c. unsalted butter or margarine
• 1 tsp. instant coffee powder
• 1 1/4 c. sugar
• 10 eggs, separated

1. Melt chocolate with coffee in top of double boiler.
2. Stir until smooth; cool.
3. In large bowl, cream butter and sugar.
4. Add cooled chocolate; blend well.
5. Add egg yolks one at a time, beating well after each addition, beating for a total of 15 minutes.
6. In another large bowl with clean beaters, beat egg whites until stiff, but not dry.
7. Fold into chocolate mixture. Measure and refrigerate 1/4 of the mixture.
8. Pour remainder of chocolate mixture into greased (bottom only) 9-inch spring-form pan.
9. Bake in preheated oven at 350u0b0 for 50 minutes.
10. Cool completely in pan on cake rack.
11. (Cake will sink in the middle.) Spread reserved chocolate mixture over top.
12. Cover and chill overnight.
13. Garnish with confectioners sugar.
14. Serve in thin slices.
15. Serves 12 people.

semisweet chocolate, butter, coffee powder, sugar, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=737470 (may not work)