Chocolate Mousse Cake

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1 tbsp. instant coffee 2 sticks butter, melted 8 eggs, separated 1 cup sugar 1 tbsp. brandy 1 tsp. vanilla 16 ozs. semisweet chocolate chips melted 6 tbsp. flour 1 cup chopped walnuts whipped cream for garnish Preheat the oven to 400 degrees. Add instant coffee to melted butter, and set aside. Beat the egg whites until stiff, and set aside. Beat the egg yolks until lemon colored. Add the sugar to the egg yolks and beat till combined. Add the brandy, vanilla, melted butter and chocolate. Add the flour, just till combined. Fold in the egg whites and walnuts. Pour into a greased and floured 9 inch springform pan and bake 20 minutes. Center will be soft. Serve with whipped cream.