Categories: Chocolate, Cakes 
      Yield: 6 servings 
  
    2/3 c  Butter 
      4 oz Semisweet chocolate 
      2 c  Sugar 
      4    Eggs, well beaten 
  1 1/2 c  Flour 
      1 ts Baking powder 
    1/2 ts Salt 
      1 tb Vanilla 
           Filling: 
     12 oz Semisweet chocolate 
    1/4 c  Strong coffee 
      2    Eggs, separated 
    1/4 c  Coffee liqueur 
      3 tb Sugar 
    1/4 c  Whipping cream 
           Chocolate Glaze: 
      4 oz Semisweet chocolate 
      3 tb Strong coffee 
  
  Brownie Shell: 
   
  Chocolate Curls (optional) 
   
  To make shell: Preheat oven to 350 degrees. Line a greased jelly roll pan 
  with wax paper. 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. Pour batter in pan and 
  spread evenly. Bake 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 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.