8 oz. semi-sweet chocolate
1 tbsp. instant coffee
1/4 c. boiling water
8 eggs, separated
2/3 c. sugar
2 1/2 tsp. vanilla
1/8 tsp. salt
1 1/2 c. heavy cream
1/4 c. confectioners' sugar

Preheat oven to 350 degrees. Place chocolate in top of double boiler over hot, not boiling water.

Dissolve the instant coffee in the boiling water and add to the chocolate. Cover and let stand over very low heat. Stir with a wire whisk occasionally. When the chocolate is almost melted, remove the top of the double boiler and whisk mixture until smooth.

Meanwhile, beat the egg yolks until thick. Gradually beat in the sugar until the mixture is thick and lemon colored. Gradually beat the chocolate into the yolk mixture. Beat in 1 teaspoon vanilla. Beat the egg whites and salt until stiff but not dry. Stir 1/4 of whites into the chocolate mixture. Fold in remaining whites gently until blended. Dust a well buttered 9 inch pie plate with dry bread crumbs. Fill plate with part of the mousse mixture so that it just comes level with the edge.

Bake 25 minutes. Turn off the oven, and leave in the oven 5 minutes longer. Remove and cool for 2 hours on a wire rack; as it cools, the cooked Mousse sinks in the middle to form a pie shell.

Meanwhile, cover and refrigerate the remaining uncooked mousse. When the shell has cooled, fill with the chilled uncooked mousse, mounding it up like a pie filling. Chill 2-3 hours. Beat the cream, remaining vanilla and confectioners' sugar together until stiff and spread over the pie.