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1
Coarsely chop chocolate and melt it with coffee in a double boiler over (not in) boiling water, stirring frequently with a wooden spoon to quicken melting and to prevent overheating.
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2
Remove from over boiling water.
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3
Let cool to room temperature.
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4
Meanwhile, whip cream until peaks hold their shape.
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5
In bowl of an electric mixer, whip egg yolks with 1/4 cup sugar 4 to 5 minutes, until very thick and pale (the consistency should be that of a heavy mayonnaise).
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6
Beat in vanilla.
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7
If egg whites are cooler than room temperature, warm by stirring briefly over boiling or hot water.
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8
In a clean, dry copper bowl, or in bowl of electric mixer, whip egg whites slowly until they start to foam.
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9
Increase speed to medium.
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10
When they are an opaque white add remaining 1/2 cup of sugar and salt and beat at medium speed until soft white peaks form.
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11
Stir egg yolks into chocolate mixture; both should be at room temperature or slightly warmer.
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12
If the chocolate is not, stir it briefly over boiling or hot water.
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13
Add Cognac, if desired.
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14
Fold in whipped cream, working quickly and being careful not to deflate the mixture.
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15
Fold in half the egg whites, then remaining egg whites.
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16
Turn mixture out into a serving bowl or ramekins and let cool in refrigerator at least 2 hours, preferably 4, before serving.
