2 lb. dark sweet chocolate, chopped
6 oz. (1 1/2 sticks) butter, chopped
1 c. sifted powdered sugar
6 eggs, separated
1/4 c. rum
1/4 c. creme de cacao
2 tsp. instant coffee powder
4 c. whipping cream
Whipped cream (garnish)

Melt chocolate and butter in top of double boiler set over simmering water. Combine sugar, yolks, rum, creme de cacao and coffee in large mixing bowl. Blend in chocolate. Whip cream in large bowl until stiff. Gently fold whipped cream into chocolate mixture, blending thoroughly.

Beat egg whites to soft peak forms. Fold egg whites into chocolate cream. Pour mixture into 10 inch springform pan. Refrigerate overnight. Transfer pan to chilled platter and remove springform. Garnish with whipped cream and serve.