Chocolate damnation
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Chocolate damnation
  Chocolate    Cakes  
Last updated 6/12/2012 12:54:13 AM. Recipe ID 16101. Report a problem with this recipe.
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      Title: Chocolate damnation
 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.
 




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Recipe ID 16101 (Apr 03, 2005)

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