1 1/2 lb. chocolate chips
1/2 c. strong brewed coffee
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.
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