4    Squares semisweet chocolate

      2 ts Instant coffee

      1 tb Gelatine

      1 tb Water

    1/2 c  Sugar

    1/4 ts Salt

    1/4 c  Water

      1 ts Vanilla

      5    Eggs, separated

     18    Ladyfingers or spongecake

           -strips
  The mingling of chocolate and coffee . . . now and then a ladyfinger! This
  dessert's a mark of gracious hospitality.
  Melt chocolate in heavy saucepan over very low heat. Add instant coffee and
  stir until dissolved. Soften gelatine in 1 tablespoon water. Combine sugar,
  salt, and water; boil for 1 minute, and cool to lukewarm. Stir in melted
  chocolate, vanilla, and softened gelatine. Beat egg yolks until very thick
  and lemon-colored. (At least 5 minutes). Blend into chocolate mixture. Beat
  egg whites until stiff and fold into chocolate mixture.
  Lay split ladyfingers or spongecake strips in bottom of well-oiled 9- by 5-
  by 3-inch loaf pan. Spoon in about 1 cup of chocolate mixture. Line sides
  of pan with split ladyfingers or spongccake strips, anchoring the ends in
  the filling. Fill the mold with alternate layers of chocolate filling and
  ladyfingers, ending with ladyfingers. Chill for at least 24 hours. Unmold
  on chilled plate. Serve at once. Makes 6 to 8 servings.