1 1/2  ounces        unsweetened chocolate
     1/4  teaspoon      salt
   2      tablespoons   sugar
   1      cup           milk
   2      tablespoons   hot water
   3                    egg yolks, beaten
   1      teaspoon      instant coffee powder
   4                    egg whites
   2      tablespoons   flour
     1/4  cup           sugar
     1/2  teaspoon      vanilla extract
Melt chocolate in top of double boiler over hot water.  Add 2
tablespoons sugar, hot water, and coffee powder, mixing well.  Stir in
flour and salt.  Add milk gradually, stirring constantly.  Bring to
boiling point.  Pour small amount of mixture into beaten wegg yolks.
Add egg yolks to chocolate mixture, beating well; cool.  Beat egg
whites in mixer bowl until soft peaks form.  Add 1/4 cup sugar, 1
tablespoon at a time, beating well after each addition until stiff
peaks form.  Add vanilla.  Fold into chocolate mixture.  Pour into
souffle dish.  Bake at 350 degrees for 35 minutes or until puffy.
This recipe is from the "Angel Food" cookbook, a collection of over 400
recipes produced especially for the non-profit Sacred Heart Center in
St. Louis.  Containing contributions from Carol Burnett, Carroll
O'Connor, William F. Buckley, Cokie Roberts, Bob Hope, Joe Garagiola,
Roger Staubach, Mario Cuomo, Mark Russell, Steve Allen and Jayne
Meadows, Eunice Kennedy Shriver, Dave Brubeck, and other prominent
celebrities, educators, and leaders, it can be obtained by calling
toll-free from anywhere in North America at 1-800-747-7692.
Great Christmas gift idea!