INGREDIENTS

INSTRUCTIONS

Of all my recipes, this is the only one that I have never given
out-its raves convinced me in earlier years to keep it only as my  own.
It is singularly the best chocolate dessert I have ever tasted!
Editor's Note: This recipe contains rum. If you prefer not to use  rum,
the brownies still taste fantastic.  To make cake: preheat oven to
350ø. Grease 9 x 13-inch pan. Line pan  with wax paper and grease the
wax paper.  Beat the egg whites lightly, add cream of tartar and beat
at a high  speed. When shiny, gradually add 1/3 cup of sugar,
continuing to beat  until stiff.  In a separate mixing bowl, place the
egg yolks, remaining sugar and  butter and beat until light and fluffy.
Add the cocoa and mix  thoroughly. Add a large dollop of egg whites to
chocolate mixture and  whip until blended. Then pour the rest of the
egg whites over the egg  mixture and sprinkle the flour over the egg
whites. Fold gently with  a spatula until the egg whites and flour are
incorporated.  Immediately spread the batter in the prepared pan.
Smooth out to  edges and corners. Bake 10-15 minutes at 350ø until
cake is done.  Run a knife around edges and invert cake on a wire rack
to cool.  To make filling: in a saucepan, combine cream, chocolate
chips and  instant coffee. Cook over low heat until mixture is smooth
and  slightly thickened. Cover saucepan and refrigerate until very
cold.  When chilled, add rum and whip in a chilled bowl at medium speed
until firm. Be careful not to over beat or the filling may separate.
To make glaze (do not make this until all other steps are completed):
in a small saucepan, melt all ingredients over a low flame. Mix until
very smooth. Cool for 15 minutes and mix again. Use immediately, as
the sauce thickens as it cools.  To assemble, cut cake horizontally
into halves. Lightly sprinkle  bottom half with rum. Spread filling
over bottom layer. Place top  layer on bottom half and spread filling
over top. Refrigerate or  freeze until very firm. When very cold, set
the cake on a wire rack.  Pour the warm glaze over the cake.
Refrigerate again until firm. Cut  with a sharp knife, wiping the blade
after each cut. You can freeze  cut squares.  Yield: 25-30 bars. Martha
Bindeman, Bethesda, MD  Randy Shearer  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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