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Name: Chocolate Damnation
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 30
Cuisine: American
Ingredients: Chocolate curls (optional); 4 oz Semisweet chocolate; 1 tb Vanilla; 1/4 c Coffee liqueur; 2 c Sugar; 1 1/2 c Flour; 1/4 c Strong coffee; 1/2 ts Salt; 3 tb Sugar; 2 Eggs separated; 1/4 c Whipping cream; 1 ts Baking Powder; 12 oz Semisweet chocolate squares; 4 oz Semisweet chocolate; 3 tb Strong coffee; 4 Eggs; well-beaten; 2/3 c Butter or margarine

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INGREDIENTS

Chocolate curls (optional)
4 oz Semisweet chocolate
1 tb Vanilla
1/4 c Coffee liqueur
2 c Sugar
1 1/2 c Flour
FILLING
1/4 c Strong coffee
1/2 ts Salt
3 tb Sugar
2 Eggs ; separated
1/4 c Whipping cream
1 ts Baking Powder
BROWNIE SHELL
CHOCOLATE GLAZE
12 oz Semisweet chocolate squares
4 oz Semisweet chocolate
3 tb Strong coffee
4 Eggs; well-beaten
2/3 c Butter or margarine

INSTRUCTIONS

To make shell melt butter with 4 ounces chocolate in saucepan over low heat. Remove from heat and add 2 cups 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 350F 12 to 15 minutes, or until cake springs back when lightly touched. Cake should be soft, not crisp. Turn out on rack and cool. Meanwhile, to make filling, combine 12 ounces chocolate and 1/4 cup 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, stirring until smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy. Gradually add 3 tablespoons sugar and beat until stiff. Whip cream until stiff. Fold cream into cooled chocolate mixture, then fold in egg whites. Invert brownie shell on 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. To make glaze, combine 4 ounces chocolate and 3 tablespoons 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.

NOTES

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Chocolate Damnation

Chocolate curls (optional)
4 oz Semisweet chocolate
1 tb Vanilla
1/4 c Coffee liqueur
2 c Sugar
1 1/2 c Flour
 FILLING
1/4 c Strong coffee
1/2 ts Salt
3 tb Sugar
2 Eggs separated
1/4 c Whipping cream
1 ts Baking Powder
 BROWNIE SHELL
 CHOCOLATE GLAZE
12 oz Semisweet chocolate squares
4 oz Semisweet chocolate
3 tb Strong coffee
4 Eggs; well-beaten
2/3 c Butter or margarine

To make shell melt butter with 4 ounces chocolate in saucepan over low  heat. Remove from heat and add 2 cups 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 350F 12 to 15 minutes, or until cake springs back when  lightly touched. Cake should be soft, not crisp. Turn out on rack and cool.    Meanwhile, to make filling, combine 12 ounces chocolate and 1/4 cup 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, stirring until smooth. Gradually stir in liqueur and  cool. Beat egg whites until foamy. Gradually add 3 tablespoons sugar and  beat until stiff. Whip cream until stiff. Fold cream into cooled chocolate  mixture, then fold in egg whites.    Invert brownie shell on 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.    To make glaze, combine 4 ounces chocolate and 3 tablespoons 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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Nutrition

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Serving Size: 1 Serving (104g)
Recipe Makes: 30 Servings

Calories: 395
Calories from Fat: 143 (36%)

Amt Per Serving		% DV

	Total Fat 15.9g	21 %
	Saturated Fat 6.7g	34 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 2.3g
Cholesterol 80.2mg		25 %
Sodium 41.1mg		1 %
Potassium 108.3mg		3 %
Total Carbohydrate 62.8g		18 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 61.4g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 395

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