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CHOCOLATE INTEMPERENCE Filling: 1 1/2 lb. chocolate chips 1/2 c. strong brewed coffee 3 eggs 1/2 c. Tia Maria 2 Tbsp. sugar 1/2 c. heavy cream Melt chocolate with coffee in double boiler. Remove when melted. Beat egg yolks until pale. Stir in chocolate. Gradually stir in Tia Maria. Cool. Beat egg whites; gradually add sugar until stiff. Whip cream; fold into cool chocolate mix. Fold in egg whites. Chill. Crust: Store bought boxed brownies will work nicely or homemade brownie recipe. Grease 11 x 15-inch jelly roll. Line with wax paper. Shake off excess flour. Spread batter evenly. Bake 10 to 12 minutes. Turn onto rack and peel paper. Lightly oil 2 quart mold with cooled cake. Cut rounds to fit top and bottom of mold and one strip for sides. Place small round in bottom. Spoon chilled filling into mold. Fit large round on top. Chill 3 to 4 hours until firm. Unmold and glaze with 1/2 pound chocolate chips and 1/3 cup water. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |