Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Butter 12 oz Semisweet chocolate
4 oz Semisweet chocolate 1/4 c Strong coffee
2 c Sugar 2 Eggs, separated
4 Eggs, well beaten 1/4 c Coffee liqueur
1 1/2 c Flour 3 tb Sugar
1 ts Baking powder 1/4 c Whipping cream
1/2 ts Salt Chocolate Glaze:
1 tb Vanilla 4 oz Semisweet chocolate
Filling: 3 tb Strong coffee

Brownie Shell:

Chocolate Curls (optional)

To make shell: Preheat oven to 350 degrees. Line a greased jelly roll pan
with wax paper. Melt butter with chocolate in saucepan over low heat.
Remove from heat and add sugar and eggs. Combine flour, baking powder and
salt and beat into chocolate mixture. Add vanilla. Pour batter in pan and
spread evenly. Bake 12 to 15 minutes or until cake springs back when
lightly touched. Cake should be soft, not crisp. Turn out on rack and cool.

Filling: Combine chocolate and coffee in top of double boiler and melt over
hot water. Remove from heat. Beat egg yolks until pale yellow and stir in
some of chocolate mixture. Return to chocolate in pan and stirring until
smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy.
Gradually add sugar and beat until stiff. Whip cream until stiff. Fold
cream into cooled chocolate mixture, then fold in egg whites.

Invert brownie shell on to towel and peel off paper. Line bottom and sides
of greased 9-inch square baking dish with brownie shell, cutting strips for
sides and 9-inch square for bottom. Turn filling into cake-lined dish and
cover with plastic wrap. Chill 3 to 4 hours or until firm.

Glaze: Combine chocolate and coffee in top of double boiler and melt over
hot water.

Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let
glaze set and decorate with chocolate curls. Cut into very thin slices to
serve.

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