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Chocolate Damnation




Source of Recipe


The Lady & Sons: Savannah Country Cookbook - Paula Deen


List of Ingredients




1 19.8-ounce package brownie mix

For the filling:

12 ounces semisweet chocolate

1/4 cup strong, black, brewed coffee

2 eggs, separated (see note)

1/4 cup coffee liqueur

3 tablespoons sugar

1/4 cup heavy cream

For the glaze:

4 ounces semi-sweet chocolate

3 tablespoons strong black coffee


Recipe



Prepare brownie batter according to directions on box. Pour into a greased 13-by-9-by-2-inch pan. Bake according to instructions. When cool, cut into squares and remove from pan. Clean pan and grease again.

Place brownies back in greased pan. For the filling: Combine chocolate and coffee in top of a double boiler, and melt over boiling water. Remove from heat. Beat egg yolks and stir in small amount of chocolate mixture; stir. Add tempered egg yolks to the rest of the chocolate mixture and stir until smooth. Stir in liqueur and cool.

Beat egg whites until foamy; gradually add sugar and beat until stiff. Whip cream until stiff. Fold cream into chocolate mixture; fold in egg whites. Pour filling over brownies. Cover and chill 3 to 4 hours, until firm. For the glaze: Combine chocolate and coffee in double boiler. Heat until melted; stir. Invert brownies onto serving platter and drizzle on glaze. Let set and decorate with chocolate curls, if desired.

Note: This recipe calls for uncooked egg whites. To avoid the risk of salmonella, you may use pasteurized whites, available at natural foods stores.


Serves: 8