Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------CAKE---------------------------------
4 lg Eggs, separated
1/4 ts Cream of tartar
2/3 c Sugar, divided
3/4 c Sweet butter, room temp.
9 tb Cocoa powder
1/2 c Sifted all-purpose flour

--------------------------FILLING-------------------------------
2 c Heavy cream
12 oz Semi-sweet chocolate chips
1 tb Powdered instant coffee
1/8 c Rum

---------------------------GLAZE--------------------------------
5 oz Semi-sweet chocolate
1 oz Unsweetened chocolate
4 tb Sweet butter
1 ts Vegetable oil
1 tb Karo syrup

Of all my recipes, this is the only one that I have never given
out-its raves convinced me in earlier years to keep it only as my
own. It is singularly the best chocolate dessert I have ever tasted!

Editor's Note: This recipe contains rum. If you prefer not to use
rum, the brownies still taste fantastic.

To make cake: preheat oven to 350ø. Grease 9 x 13-inch pan. Line pan
with wax paper and grease the wax paper.

Beat the egg whites lightly, add cream of tartar and beat at a high
speed. When shiny, gradually add 1/3 cup of sugar, continuing to beat
until stiff.

In a separate mixing bowl, place the egg yolks, remaining sugar and
butter and beat until light and fluffy. Add the cocoa and mix
thoroughly. Add a large dollop of egg whites to chocolate mixture and
whip until blended. Then pour the rest of the egg whites over the egg
mixture and sprinkle the flour over the egg whites. Fold gently with
a spatula until the egg whites and flour are incorporated.

Immediately spread the batter in the prepared pan. Smooth out to
edges and corners. Bake 10-15 minutes at 350ø until cake is done. Run
a knife around edges and invert cake on a wire rack to cool.

To make filling: in a saucepan, combine cream, chocolate chips and
instant coffee. Cook over low heat until mixture is smooth and
slightly thickened. Cover saucepan and refrigerate until very cold.
When chilled, add rum and whip in a chilled bowl at medium speed
until firm. Be careful not to over beat or the filling may separate.

To make glaze (do not make this until all other steps are
completed): in a small saucepan, melt all ingredients over a low
flame. Mix until very smooth. Cool for 15 minutes and mix again. Use
immediately, as the sauce thickens as it cools.

To assemble, cut cake horizontally into halves. Lightly sprinkle
bottom half with rum. Spread filling over bottom layer. Place top
layer on bottom half and spread filling over top. Refrigerate or
freeze until very firm. When very cold, set the cake on a wire rack.
Pour the warm glaze over the cake. Refrigerate again until firm. Cut
with a sharp knife, wiping the blade after each cut. You can freeze
cut squares.

Yield: 25-30 bars. Martha Bindeman, Bethesda, MD

Randy Shearer

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