Chocolate intemperance

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOCOLATE INTEMPERANCE
  Categories: Chocolate, Cakes
       Yield: 6 servings
  
   1 1/2    Pounds, semisweet chocolate
       3    Eggs, seperated
     1/2 c  Strong coffee
     1/2 c  Tia Maria
       2 tb Sugar
     1/2 c  Heavy cream
            Cake:
      23 oz Brownie mix
       2 tb Water
       3    Eggs
            Glaze:
       8 oz Semisweet chocolate chips
     1/3 c  Water
  
   Serves: 8 to 10
   
   This mousse-filled, chocolate-swathed mold is an embarrassment of riches.
   When served to chocolate lovers, the only sound in the room will be faint
   moans of pure, unadulterated decadent pleasure.
   
   Filling:
   
   Melt chocolate with coffee on top of a double boiler.  When chocolate is
   completely melted, remove pan from heat.  Beat egg yolks until pale yellow
   and stir into chocolate.  Gradually stir in Tia Maria. Cool mixture.
   
   In a seperate bowl, beat egg whites, gradually adding sugar until whites
   are stiff. Whip cream. Gently fold whipped cream into cooled chocolate
   mixture and then fold in egg whites.
   
   Preheat oven to 350.  Beat ingredients together at medium speed of electric
   mixer until batter is smooth.  Grease an 11-by-15 inch jellyroll pan. Line
   it with waxed paper.  Grease and lightly flower paper, shaking off any
   excess flower.  Spread batter evenly in jellyroll pan. Bake for 10 to 12
   minutes or until cake tests done. Turn cake onto a rack and peel off paper.
   Lightly oil a 2-quart charlotte mold and line with cooled cake. Cut rounds
   of cake to fit both top and bottom of mold, and a strip for sides. Place
   smaller round in bottom of mold. (you will probably have to piece one
   section of side to cover completely, but don't worry; any patchwork will be
   hidden by chocolate glaze.) Fit larger round of cake on top of mold. Chill
   for 3 or 4 hours or until firm. Unmold and cover with glaze.
   
   Melt chocolate in water and stir until smooth.  Spread over top of
   mousse-cake and drizzle down sides.  Chill again.  Serve in slender slices
   ~- its indecently opulent.
   
   Hints: Melt chocolate in microwave. Its much faster. Instructions are on
   the chocolate package.
   
   A souffle dish makes a good replacement for the Charlotte mold.
   
   Source:The Best of Bon Appetit (1979) Shared by: Bill Calvin
  
 -----