Chocolate damnation

6 servings

Ingredients

Quantity Ingredient
⅔ cup Butter
4 ounces Semisweet chocolate
2 cups Sugar
4 Eggs, well beaten
1½ cup Flour
1 teaspoon Baking powder
½ teaspoon Salt
1 tablespoon Vanilla
Filling:
12 ounces Semisweet chocolate
¼ cup Strong coffee
2 Eggs, separated
¼ cup Coffee liqueur
3 tablespoons Sugar
¼ cup Whipping cream
Chocolate Glaze:
4 ounces Semisweet chocolate
3 tablespoons Strong coffee

Directions

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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