Title: Chocolate Damnation - Part 1
Categories: Dessert Chocolate
Yield: 1 Servings

12	oz	Semisweet Chocolate Squares
		Or Pieces
1/4	c	Strong Coffee
2		Eggs -- Separated
1/4	c	Coffee Liqueur
3	tb	Sugar
1/4	c	Whipping Cream
		Brownie Shell (See Part 2)
		Chocolate Glaze (See Part
3		)
		Chocolate Curls -- Optional

Combine chocolate and coffee in top of double boiler and melt over hot water. Remove from heat. Beat egg yolks until pale yellow in color and stir in some of the chocolate mixture. Return to chocolate in pan, stirring until smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy. Gradually add sugar and beat until stiff. Whip cream until stiff. Fold cream into cooled chocolate mixture, then fold in egg whites. Line bottom and sides of a greased 9-inch square baking dish with Brownie Shell, cutting strips for sides and a 9-inch square for bottom of mold. Turn filling into cake-lined mold and cover with plastic wrap. Chill 3 to 4 hours or until firm. Invert onto serving platter. Glaze with Chocolate Glaze. Let glaze set and decorate with chocolate curls. Cut in very thin slices to serve. Makes 20 to 30 servings.

Note: To make chocolate curls, bring 1 oz square of semisweet chocolate to room temperature. With vegetable peeler, scrape thin curls of chocolate from sides of square onto wax paper.

Recipe By : The L.A.Times Calif. Cookbook-ISBN 0-452-25448-5 Serving Size Amount Measure Ingredient -- Preparation Method --------

From: Dan Klepach Date: 02-29-96

From: Christy Pringle Date: 05-06-96 (14:58) Online Connections (410) National C

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