Preheat the oven to 375 degrees.
Melt the butter in a saucepan and stir in the flour.
When well blended, add the milk, stirring briskly with a wire whisk.
When thickened and smooth add the salt and simmer over low heat three minutes, stirring constantly.
Remove from the heat.
Spoon half the mixture into another saucepan.
Gradually heat the chocolate with the coffee.
When the chocolate is melted, add the coffee chocolate mixture, three of the egg yolks, beaten, and one quarter cup plus one tablespoon sugar to one of the saucepans.
Mix well with the whisk.
To the mixture in second saucepan fold in the remaining sugar, remaining beaten egg yolks and the vanilla.
Beat the egg whites until stiff and fold half of them into each souffle mixture.
Turn the chocolate souffle mixture into a two quart buttered and sugared souffle dish.
Dip the ladyfingers in kirsch and arrange them over the chocolate souffle.
Pour the vanilla souffle mixture over the ladyfingers and bake the souffle thirty five to forty minutes.