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Crust: In 10x3-inch springform pan, mix chocolate-wafer crumbs and 4 tablespoons butter or margarine. Press mixture onto bottom of pan; refrigerate.

Mousse cake: Cut butter or margarine into small pieces. In heavy 4-quart saucepan over low heat, heat cut-up butter or margarine and semisweet-chocolate pieces until butter or margarine and chocolate just melt and mixture is smooth, stirring constantly. Remove saucepan from heat.

In medium bowl, with wire whisk, beat egg yolks and instant coffee powder until coffee dissolves; beat egg-yolk mixture into melted chocolate mixture; then slowly beat in orange-flavor liqueur.

In large bowl, with mixer at medium speed, beat heavy cream until stiff peaks form. Fold whipped cream, half at a time, into chocolate mixture.

In small bowl, with mixer at high speed, beat egg whites until foamy. Add ¼ cup confectioners' sugar and continue beating until whites stand in stiff peaks. With rubber spatula, fold beaten whites, half at a time, into chocolate mixture until blended. Pour mixture over crust in springform. Cover and refrigerate overnight.

Prepare Chocolate Ruffles. (See below).

Next day, prepare Rich Chocolate Glaze (See below). Remove side of springform pan from cake. Place cake, still on pan bottom, on wire rack over waxed paper. Spread chocolate glaze over top and down side of cake. Refrigerate cake until ready to serve.

To serve, place cake, still on pan bottom, on cake plate. Arrange Chocolate Ruffles in concentric circles on top of cake; sprinkle with confectioners' sugar.

CHOCOLATE RUFFLES

In heavy 1-quart saucepan over low heat, heat chopped chocolate squares until chocolate melts, stirring constantly. Spoon about ¼ cup melted chocolate onto inverted 15½x10½-inch jelly-roll pan. With metal spatula, spread chocolate to cover pan bottom evenly. Refrigerate just until chocolate is firm, about 10 minutes.

Make ruffles. Place chocolate-covered jelly-roll pan, with 10½ inch side toward you, on damp cloth to keep to from moving while working. With blade of metal spatula or side of small pancake turner, starting at the far right corner, scrape up about 3-inch-wide strip chocolate toward you, pulling spatula with right hand, gathering left side of chocolate strip with left hand, and allowing right side to fan out. (Consistency of chocolate is very important. If it is too soft, it will gather into a mush; if too hard, it will break and crumble. If chocolate is too firm, let stand at room temperature a few minutes until soft enough to work with; if too soft, return to refrigerator.) Place ruffles on cookie sheet; refrigerate until firm.

Continue making 1-inch wide ruffles with chocolate on jelly-roll pan. Repeat with remaining melted chocolate, using a clean jelly-roll pan each time. (The more jelly-roll pans you have the faster you can make the ruffles.) If ruffles break while making, return chocolate to saucepan and melt again, heating only until melted or chocolate will not make ruffles properly.

RICH CHOCOLATE GLAZE

In 2-quart saucepan over low heat, heat semisweet chocolate pieces, confectioners' sugar, orange-flavor liqueur, milk, and instant-coffee powder until chocolate melts and mixture is smooth, stirring constantly. Remove saucepan from heat. Let glaze stand at room temperature to cool slightly until of good spreading consistency

It takes a long time to make this, but chocolate lovers will be delighted. From Pauline Viviano, the super chocolate lover.

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