2 sq. unsweetened baking chocolate
1/3 c. confectioners' sugar
2 tsp. instant coffee, dissolved in 1/3 c. hot water
4 tbsp. sweet butter
2 tbsp. flour
1 c. milk, scalded
4 egg yolks
1 tsp. vanilla extract
7 egg whites
1/8 tsp. cream of tartar
3 tbsp. confectioners' sugar
1 c. whipped cream

1. Melt chocolate over hot water in double boiler. Add 1/3 cup confectioners' sugar and stir. Add the instant coffee.

2. In saucepan, melt butter. Add the flour, cook together on low heat (do not let mix turn to brown). Gradually add the milk, stirring constantly until mix is a smooth white sauce.

3. Let mix (white sauce) cool, then add the egg yolks. Stir until well mixed and add vanilla.

4. Beat the 7 egg whites with 1/8 teaspoon cream of tartar until stiff, but not dry. Add the 3 tablespoons sugar. Beat 1 minute.

5. Fold beaten egg whites gently (so as not to deflate them) into the chocolate sauce. Pour the mixture into a buttered 2-2 1/2 quart pyrex dish.

6. Bake at 375 degrees for 5 minutes. Reduce heat to 350 degrees. Bake approximately 20 minutes more or until done.