Chocolate mousse-torte pie

12 oz semisweet chocolate
1 1/2 teasp instant coffee
1/3 cup boiling water
12 eggs, separated
1 cup sugar
2 teasp vanilla
1/8 teasp salt
1/2 or 1 cup heavy cream (optional)

Prehead oven to 350. Dissolve coffee in boiling water and place with chocolate in a double boiler over hot but not boiling water, stirring occasionally until the chocolate is melted. Beat egg yolks and sugar until thick and lemon colored. Gradually beat in chocolate and vanilla. Beat egg whites and salt until stiff. Stir 1/4 of egg whites into chocolate mixture then fold in the rest. Grease a deep dish pie pan, fill with half or less of the mousse mixture, and bake for 25 minutes or until puffed. Turn off heat and leave in oven for 5 minutes. Remove from oven and cool completely. Meanwhile chill the remaining mousse (first stir in 1/2 cup of cream whipped until firm if you prefer a slightly lighter mousse). When shell is cool cover it with the chilled mousse and chill 2 to 3 hours. The pie can be covered with 1 cup of cream, whipped, before serving.