Recipe - Chocolate Dnation

2/3 cup Butter or margarine
4 ounce Semisweet chocolate
2 cup Sugar
4 Eggs, well beaten
1 One half cup Flour
1 teaspoon Baking powder
One half teaspoon Salt
1 tablespoon Vanilla
Filling:
12 ounce Semisweet chocolate
One fourth cup Strong coffee
2 Eggs, separated
One fourth cup Coffee liqueur
3 tablespoon Sugar
One fourth cup Whipping cream
Chocolate Glaze:
4 ounce Semisweet chocolate
3 tablespoon 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 10inch jellyroll 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 9inch square baking dish with brownie shell, cutting strips for
sides and 9inch square for bottom. Turn filling into cakelined 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...

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini