Ingredients Jump to Instructions ↓

  1. 2/3 c Butter or margarine

  2. 2 c Sugar

  3. 4 Eggs, well beaten

  4. 1 1/2 c Flour

  5. 1 ts Baking powder

  6. 1/2 ts Salt

  7. 1 tb Vanilla Filling:

  8. 12 oz Semisweet chocolate

  9. 1/4 c Strong coffee

  10. 2 Eggs, separated

  11. 1/4 c Coffee liqueur

  12. 3 tb Sugar

  13. 1/4 c Whipping cream Chocolate Glaze:

  14. 4 oz Semisweet chocolate

  15. 3 tb Strong coffee

Instructions Jump to Ingredients ↑

  1. 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...


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