Fill your double boiler about halfway with water, placeover medium heat. Or, you can place a heat safe bowl over a saucepan. In thetop portion of the double boiler melt together the chocolate, butter, andcoffee. Stir until smooth. Do no burn. Remove from heat and set aside.
Fill a large bowl with ice water and set this aside also. You will need to place another heat safe bowl over the simmering water. In the top bowl whisk the yolks of the eggs with the 2/3 cup of sugar, amaretto, and water for about 3 minutes until the mixture is thick. I have a real fear of scrambling eggs so I do not think that I allowed mine to thicken enough. Watch it closely so that it does not burn and whisk constantly.
Remove from heat and place the bowl into of whipped egg yolks within the bowl of ice water and beat until cool and thick. Again, I don’t think I beat mine well enough. It should have been thicker. Once thickened slowly add the chocolate mixture. Mix well.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Add 1 tablespoon of sugar and continue to beat.
Once you have stiff peaks add the vanilla.
Fold the egg whites into the chocolate/egg mixture. Keep folding gently until smooth.
Separate into individual servings and refrigerate for about 3 hours.