Chocolate Mousse Cake

1 (10-ounce) can macaroons

1/4 cup sweet wine, optional

8 ounces semisweet chocolate

3 egg yolks

3 tablespoons sugar

3 tablespoons coffee or water

4 egg whites

Slice macaroons in half vertically and reserve any crumbs. Line bottom and sides of greased 8-inch springform pan with 24 macaroon slices. If desired, drizzle wine over macaroons. Melt chocolate in double boiler

In large bowl combine egg yolks, sugar and coffee. Slowly blend chocolate into yolk mixture. Beat 4 egg whites until stiff but not dry. Fold egg whites into cooled chocolate mixture. Pour into macaroon-lined pan. Refrigerate 2 to 3 hours or until set. Unmold and sprinkle macaroon crumbs on top. Makes 8 servings