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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:
** 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...
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