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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