Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------FILLING-------------------------------
1 1/2 lb Semi-sweet chocolate
1/2 c Strong coffee
1/2 c Tia Maria
1/2 c Heavy cream
2 tb Sugar; separated
3 Eggs

----------------------------CAKE---------------------------------
1 pk Brownie mix
2 tb Water
3 Eggs

----------------------CHOCOLATE GLAZE---------------------------
1/2 lb Semi-sweet chocolate
1/3 c Water

Melt the chocolate with the coffee in the top of a double boiler.
When the chocolate is completely melted, remove the pan from the
heat. Beat the egg yolks until pale yellow and stir into the
chocolate. Gradually stir in the Tia Maria. Cool the mixture. In a
separate bowl, beat the egg whites gradually adding the sugar, until
the whites are stiff. Whip the cream. Gently fold the whipped cream
into the cooled chocolate mixture and then fold in the whites.
CAKE: Beat ingredients together at medium speed of electric mixer
until batter is smooth. Grease a 11x15" jelly roll pan. Line it with
waxed paper. Grease and flour the paper, shaking off any excess
flour. Spread the batter evenly in the jelly roll pan. Bake for 10-12
minutes or until the cake tests done. Turn the cake on a rack and
peel off the paper. Lightly oil a charlotte mold and line with the
cooled cake. Cut the rounds of cake to fit both the top and the
bottom of the moldm, and a strip for the sides. Place the smaller
round in the bottom of the mold. Wrap the strip around the inside of
the mold. You will probably have to piece one section of the side to
cover completely. Don't worry the patches will be covered by the
chocolate glaze. Spoon the chilled filling into the mold. Fit the
larger round on the top of the filling. Chill for 3-4 hours or until
firm.
CHOCOLATE GLAZE:- Melt the chocolate in the water and stir until
smooth. Spread over the top and sides of the mousse cake and down the
sides. Chill again. Serve in slender slices, it indecent ly opulent.

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