With electric mixer, beat egg yolks and sugar until thick and pale in color. Beat in orange liqueur. Melt chocolate and butter, dissolve instant coffee in hot water, add to chocolate and mix. Stir into egg yolk mixture. Beat egg whites with salt until soft peaks form. Beat in 1 tbs. sugar. Gently fold into chocolate mixture. Pour into individual soufflé cups or ramekins and chill at least 3 hours. Serve topped with whipped cream. I used to decorate with crystallized violets.
