Recipe: Chocolate Damnation

Chocolate Damnation

Ingredients:

Brownie Shell
two/3 cup butter or margarine
four ounces semisweet chocolate
two cups granulated sugar
four eggs, nicely beaten
1 1/two cups flour
1 teaspoon baking powder
1/two teaspoon salt
1 tablespoon vanilla extract

PREPARATION:

Melt butter with chocolate in saucepan more than low heat. Eliminate from heat and add sugar and eggs. Combine flour, baking powder and salt and beat into chocolate mixture. Add vanilla.

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 till cake springs back when lightly touched. Cake ought to be soft, not crisp. Turn out on rack and cool. Invert on towel and peel off paper.

12 ounces semi-sweet chocolate squares or pieces
1/four cup powerful coffee
two eggs, separated
1/4 cup coffee liqueur
3 tablespoons granulated sugar
1/four cup whipping cream
Brownie Shell
Chocolate Glaze
Chocolate curls

Combine chocolate and coffee in top of double boiler and melt more than hot water. Remove from heat. Beat egg yolks till web page yellow in color and stir in some of the chocolate mixture. Return to chocolate in pan, stirring until smooth. Progressively stir in liqueur and cool. Beat egg whites until foamy. Steadily add sugar and beat till 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 3 to 4 hours or until firm.

Invert onto serving platter. Glaze with Chocolate Glaze. Let glaze set and decorate with chocolate curls. Reduce in really thin slices to serve. Tends to make 20 to 30 servings.

Note: To make 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.

Chocolate Glaze
4 ounces semisweet chocolate
three tablespoons strong coffee

Combine chocolate and coffee in leading of double boiler and melt over hot water.