Fine, dry bread crumbs
8 oz. semi-sweet chocolate
1 tbsp. dry instant coffee
1/4 c. boiling water
8 eggs (lg. or extra lg.), separated
2/3 c. granulated sugar
1 tsp. vanilla extract
1/8 tsp. salt

Butter a 9 inch glass pie plate. Dust it with bread crumbs and set aside.

Place the chocolate in the top of a small double boiler over hot water. Dissolve the coffee in the boiling water and pour it over the chocolate. Cover, place over low heat and stir occasionally until the chocolate is melted and smooth. Remove the top of the double boiler and set aside, uncovered, to cool slightly.

In the small bowl of an electric mixer beat the egg yolks at high speed for about 5 minutes until they are pale lemon colored and thickened. Gradually add the sugar and continue to beat at high speed for about 5 minutes more until very thick. Add the vanilla and chocolate, beating slowly, and scraping the bowl with a rubber spatula until smooth. Remove from the mixer.

Add the salt to the egg whites in the large bowl of the mixer. Beat with clean beaters until the whites hold a definite shape, but not until they are stiff or dry. Gradually, in two or three small additions, fold about half of the whites into the chocolate (do not be too thorough), and then fold the chocolate into the remaining whites. Fold only until no whites show.

Handling as little as possible, gently remove and set aside about 4 cups of the mousse. Turn the balance into the pie plate; it will barely reach the top of the plate. Very gently spread it level and place in the oven to bake at 350 degrees for 25 minutes. Cover the reserved mousse and refrigerate. Turn off the oven, but leave the torte in for 5 minutes more. Then remove the pie from the oven and place it on a rack to cool. The mousse will rise during baking and then, while cooling, it will settle in the center, leaving a high rim.

When completely cool, remove the reserved mousse from the refrigerator. Handling as little as possible, place the refrigerated mousse in the center of the shell of baked mousse. Mound it slightly higher in the center. Handle it gently or it will lose the air that has been beaten into it. Refrigerate for at least 2 or 3 hours, or all day if you wish.

TOPPING:

1 1/2 c. heavy cream
1 1/2 tsp. vanilla extract
1/3 c. confectioners' sugar

In a chilled bowl with chilled beaters, whip the above ingredients until they hold a shape. Spread over the unbaked part of the mousse, excluding the rim. Refrigerate until serving time.