Heat the oven to 325 degrees F. Line an 8 cup metal mixing bowl with
a double thickness of aluminum foil.
Chop the chocolate, cut the butter into chunks. Combine the chopped
chocolate, the coffee granules and 1/2 cup water in a heavy saucepan
over low heat; stirring occasionally until the chocolate has melted.
Stir in the butter a bit at a time until it has melted and is
incorporated into the chocolate; remove from heat.
With a wooden spoon beat in the eggs one at a time.
Add the vanilla, pour into the prepared bowl and bake until a thick
crust forms on top about 1 1/2 hours. Let stand until cool, cover and
refigerate overnight.
Invert onto a serving plate, remove the bowl and peel off the foil.
Whip the heavy cream with the remaining 2 Tbsp sugar and the brandy
until the cream holds stiff peaks.
