Chocolate Intemperance

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Intemperance
Categories: Cakes, Chocolate
Yield: 1 servings

Filling:
1 1/2 lb Semi-sweet chocolate
1/2 c Strong coffee
1/2 c Tia maria
1/2 c Heavy cream
2 tb Sugar; separated
3 Eggs
Cake:
1 pk Brownie mix
2 tb Water
3 Eggs
Chocolate glaze:
1/2 lb Semi-sweet chocolate
1/3 c Water

Melt the chocolate with the coffee in the top of a double
boiler. When the chocolate is completely melted, remove the
pan from the heat. Beat the egg yolks until pale yellow and
stir into the chocolate. Gradually stir in the Tia Maria.
Cool the mixture. In a separate bowl, beat the egg whites
gradually adding the sugar, until the whites are stiff.
Whip the cream. Gently fold the whipped cream into the
cooled chocolate mixture and then fold in the whites.

CAKE: Beat ingredients together at medium speed of electric
mixer until batter is smooth. Grease a 11x15" jelly roll
pan. Line it with waxed paper. Grease and flour the paper,
shaking off any excess flour. Spread the batter evenly in
the jelly roll pan. Bake for 10-12 minutes or until the
cake tests done. Turn the cake on a rack and peel off the
paper. Lightly oil a charlotte mold and line with the
cooled cake. Cut the rounds of cake to fit both the top and
the bottom of the moldm, and a strip for the sides. Place
the smaller round in the bottom of the mold. Wrap the strip
around the inside of the mold. You will probably have to
piece one section of the side to cover completely. Don't
worry the patches will be covered by the chocolate glaze.
Spoon the chilled filling into the mold. Fit the larger
round on the top of the filling. Chill for 3-4 hours or
until firm.

CHOCOLATE GLAZE:- Melt the chocolate in the water and stir
until smooth. Spread over the top and sides of the mousse
cake and down the sides. Chill again. Serve in slender
slices, it indecent ly opulent.

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