In a large bowl, whip the eggs whites, cream of tartar, and salt together until it forms soft peaks. Slowly add in 3/4 cups of sugar. Beat until it forms very soft peaks. Set aside.
In a smaller bowl, mix the egg yolks together until thick and lemon in color. Add in the remaining sugar, and beat until thick.
Put chocolate chips in a food processor. If you do not have a food processor, you can chop them finely with a knife. Dissolve 1 tablespoon of instant coffee in 1/3 cup of hot water. Add the coffee, flour, and 1/4 cup of grated chocolate to the egg yolk mixture.. beat for about a minute, just until well blended.
Fold the egg white mixture into the egg yolk mixture.
Pour into a tube, or bundt, pan, ungreased.
Bake for 50-60 minutes, until the cake springs back slightly.
Let cake cool completely.
Icing:
In a large bowl mix the 4 cups of Cool Whip, chocolate chips (again grated or chopped), powdered sugar, instant coffee, and vanilla. Beat for about a minute until stiff peaks form. Do not overbeat.
Once cake is cool, slice the cake in the middle to make 2 layers of cake. add some icing in the middle. Assemble the cake back together. Add icing on top, and sides if you like. Add some chocolate chips, grated or whole, to the top.