Chocolate Damnation
Yield: 20 to 30 servings
Ingredients
Brownie Shell
- 2/3 cup butter
- 4 ounces semisweet chocolate
- 2 cups granulated sugar
- 4 eggs, well beaten
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
Filling
- 12 ounces semi-sweet chocolate squares or pieces
- 1/4 cup strong coffee
- 2 eggs, separated
- 1/4 cup coffee liqueur
- 3 tablespoons granulated sugar
- 1/4 cup whipping cream
- Brownie Shell
- Chocolate Glaze
- Chocolate curls
Chocolate Glaze
- 4 ounces semisweet chocolate
- 3 tablespoons strong coffee
Instructions
Brownie 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 extract.
- Line a greased 15 x 10 inch jellyroll pan with wax paper.
- Pour in batter and spread evenly.
- Bake at 350 degrees F for 12 to 15 minutes or until cake springs back when lightly touched. Cake should be soft, not crisp.
- Turn out onto a rack and cool.
- Invert on towel and peel off paper.
Filling
- Combine chocolate and coffee in top of double boiler and melt over hot water. Remove from heat.
- Beat egg yolks until yellow in color and stir in some of the chocolate mixture.
- Return to chocolate in pan, 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.
- Line bottom and sides of a greased 9 inch square baking dish with brownie shell, cutting strips for sides and a 9 inch square for bottom of mold.
- Turn filling into cake-lined mold and cover with plastic wrap.
- Chill for 3 to 4 hours or until firm.
Chocolate Glaze
- Combine chocolate and coffee in top of double boiler and melt over hot water.
- Invert onto serving platter.
- Glaze with Chocolate Glaze. Let glaze set and decorate with chocolate curls.
Chocolate Curls
- Bring 1 ounce square of semisweet chocolate to room temperature. With a vegetable peeler, scrap thin curls of chocolate from sides of square onto wax paper.
- Cut into very thin slices to serve.
