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. Serve immediately with whipped cream. Yield: 6 servings.

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!