8 (1 oz. each) squares semi-sweet chocolate
1 T. instant coffee
1/4 C. boiling water
8 eggs separated
2/3 C. sugar
2 1/2 vanilla
1/8 t. salt
1 1/2 C. heavy whipping cream
1/4 C. confectionary sugar
butter and fine dry bread crumbs for the pan
Place chocolate in top of a double boiler over hot water. Dissolve coffee in hot water and add to chocolate. Let chocolate set over very low heat until it is almost melted. Whisk until smooth.
Beat egg yolks until thick. Add sugar and continue to beat until lemon colored. Slowly beat chocolate and 1 t. vanilla into yolk mixture.
In a separate bowl beat egg whites with the salt until stiff, but not dry. Stir 1/4 of the egg whites into the chocolate mixture, fold in remaining whites.
Butter a 9 inch springform pan and dust with the bread crumbs. Shake out the excess crumbs.
Fill the pan with 3/4 of the chocolate mixture and refrigerate the remaining mixture.
Bake at 350°F. for 25 minutes. Turn oven off and leave in 5 minutes more. Remove and cool. Center will fall. When cool, spread torte with the remaining mixture, mounding in the center. Chill until ready to serve.
To serve, beat cream with the confectionary sugar and vanilla until stiff. Slice torte and top with the whipped cream.