Chocolate mousse torte

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Mousse Torte
  Categories: Cakes, Chocolate
       Yield: 12 servings
  
       7 oz Semisweet chocolate
       1 oz Unsweetened chocolate
       1 tb Instant coffee
     1/4 c  Boiling coffee
       8    Eggs; separated
     2/3 c  Sugar
       1 ts Vanilla
     1/8 ts Salt
            Butter for pie pan
            Unflavored bread crumbs
  
   Recipe by:  Maida Heatter cookbooks.
   Adjust rack to center of oven. Preheat oven to 350. Butter
   a 9" ovenproof glass pie pan. Dust it with fine dry bread
   crumbs, set aside.
   Place chocolate in the top of a small doubleboiler over hot
   water. Dissolve the coffee in the boiling water and pour it
   over the chocolate. Cover and let stand over low heat,
   stirring occasionally with a small wire whisk, until choc
   olate is almost melted. Remove choc from the heat and con
   tinue to stir until smooth. Set aside to cool slightly.
   In the small bowl of an electric mixer beat the 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 5 more minutes until very thick.
   Add the vanilla and the chocolate, beating slowly and
   scraping the bowl with a rubber spatula until well blended.
   Remove from mixer.
   In the large bowl of an electric mixer beat the whites with
   the salt until stiff, but not dry. Gradually, in 2 or 3
   small additions, fold half of the whites into the chocolate
   (do not be too thorough) and then fold the chocolate into
   the remaining whites, folding 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. Very gently spread
   level and place in the oven to bake. Cover the reserved
   mousse and refrigerate.
   Bake the mousse for 25 minutes, turn off the heat and let
   it sit in the oven for 5 more minutes. Remove from the heat
   and cool on a rack. Mousse will rise during baking and fall
   while cooling. It will settle in the center, leaving a high
   rim. When completely cool, remove reserved mousse form
   refrig erator and place the refrigerated mousse in the
   center of the shell of baked mousse.
   Handle as little as possible or it will loose the air
   beaten into it. I used sugar cocoa and instant coffee to
   flavor the whipped cream, I did not measure, but flavored
   to taste. The whipped cream is optional, but it looks
   better with it.
  
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