MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chocolate D**Nation
  Categories: Cakes, Chocolate
       Yield: 6 servings
  
     2/3 c  Butter or margarine
       4 oz Semisweet chocolate
       2 c  Sugar
       4    Eggs, well beaten
   1 1/2 c  Flour
       1 ts Baking powder
     1/2 ts Salt
       1 tb Vanilla
            Filling:
      12 oz Semisweet chocolate
     1/4 c  Strong coffee
       2    Eggs, separated
     1/4 c  Coffee liqueur
       3 tb Sugar
     1/4 c  Whipping cream
            Chocolate Glaze:
       4 oz Semisweet chocolate
       3 tb Strong coffee
            Chocolate Curls (optional)
  
   Quan     Measure    Item ** Brownie Shell:
   
   *<* Directions *>* To make shell: 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. Line greased 15 X 10-inch jelly-roll pan with
   waxed paper. Pour in batter and spread evenly. Bake at 350 F 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 belt
   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. ** From the Collection of Tia L. Darrow...
  
 MMMMM

Plain Text Version of This Recipe for Printing or Saving