Categories: Chocolate, Cakes/choc. 
      Yield: 6 servings 
  
    2/3 c  Butter or margarine               1/4 c  Strong coffee 
      4 oz Semisweet chocolate                 2    Eggs, separated 
      2 c  Sugar                             1/4 c  Coffee liqueur 
      4    Eggs, well beaten                   3 tb Sugar 
  1 1/2 c  Flour                             1/4 c  Whipping cream 
      1 ts Baking powder                            Chocolate Glaze: 
    1/2 ts Salt                                4 oz Semisweet chocolate 
      1 tb Vanilla                             3 tb Strong coffee 
           Filling:                                 Chocolate Curls (optional) 
     12 oz Semisweet chocolate             
  
  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...