Let stand uncovered for 2 hours or until dry. 1 lb. semi-sweet chocolate, cut into small pieces 10 tbsp. Dissolve instant coffee into Tuaca Liqueur. Over a double boiler, very gently melt chocolate and butter together until completely smooth. Add the liqueur mixture and mix well.
Place yolks into a large stainless steel bowl.
Place whites into a grease free and dry mixer bowl. With a whisk mix the yolks until well blended. Add the flour and blend with whisk until smooth and fairly thick. Add the rest of the chocolate and blend completely. Continue beating and add the cream of tartar.