•  8 ounces bittersweet or semi-sweet chocolate
• 1 Tb dry instant coffee
• 1/3 cup boiling water
• 5 eggs, large or extra-large, separated
• pinch of salt

 

Coarsely chop or break up the chocolate and place in a small heavy saucepan. Dissolve the coffee in boiling water and pour it over the chocolate.  Place over low heat stirring occasionally with a wire whisk until smooth.  Remove from heat and cool for 5 minutes.

Beat egg yolks at high speed for 3 to 4 minutes until they are pale lemon-colored.  Reduce the speed to low and add the warm chocolate slowly.  Beat only until smooth.  Remove from the mixer.

Add the salt to the egg whites and beat only until they hold a shape but are not stiff.

Fold in 1/4 of the beaten egg whites gently into the chocolate mixture, then the rest slowly .  Fold only until no whites show.

Pour into individual serving ramekins or bowls and refrigerate until firm, 2-3 hours.

These are best if eaten within 6 hours of making them (they’ll keep for a day, but aren’t as good if they sit overnight).