INGREDIENTS

INSTRUCTIONS

To make shell melt butter with 4 ounces chocolate in saucepan over low
heat. Remove from heat and add 2 cups 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 350F 12 to 15 minutes, or until  cake
springs back when lightly touched. Cake should be soft, not  crisp.
Turn out on rack and cool.  Meanwhile, to make filling, combine 12
ounces chocolate and 1/4 cup  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,
stirring until smooth. Gradually  stir in liqueur and cool. Beat egg
whites until foamy. Gradually add  3 tablespoons sugar and beat until
stiff. Whip cream until stiff.  Fold cream into cooled chocolate
mixture, then fold in egg whites.  Invert brownie shell on 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.  To make glaze, combine 4
ounces chocolate and 3 tablespoons 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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 228
Calories From Fat: 97
Total Fat: 11.5g
Cholesterol: 40.5mg
Sodium: 104.3mg
Potassium: 24.1mg
Carbohydrates: 31.6g
Fiber: 1.3g
Sugar: 14.7g
Protein: 2.8g