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Ingredients
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Filling:
- 1/2 cup Strong Coffee
- 3 eggs, separated
- 1/2 cups coffee liqueur
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 1/2 cups semisweet chocolate
Cake:
- 1 package favorite brownie mix (or 1 batch favorite brownie recipe)
- 2 tablespoons water
- 3 eggs
Glaze:
- 1/2 pounds semisweet chocolate
- 1/3 cup water or coffee (not strong)
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Directions
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For the brownie cake:
- Preheat oven to 350:.
- Beat ingredients together at medium speed until batter is smooth.
Grease an 11x15 jelly-roll pan, or use a cookie sheet with sides. Line with
waxed paper. Vegetable spray or grease and lightly flour the paper, shaking
off excess.
- Spread batter evenly in the pan. Bake 10-12 minutes or until done.
Turn cake onto cooling rack, cool 10 minutes, and remove paper while still
warm.
- Lightly oil a two-quart charlotte mold. Using a sharp knife, cut
out a round bottom and top (to fit the mold) from the cooled cake. Cut the
remainder into strips, lining the charlotte mold completely. (Pieces are ok,
because the glaze covers all.)
For the Filling:
- While the cake is baking, melt chocolate with coffee in the top of a
double boiler. When melted, remove the pan from the heat.
- Beat egg yolks until pale yellow and stir into chocolate mixture.
Stir quickly to avoid cooking the yolks.
- In a separate bowl, whip the cream.
- Using clean beaters and a clean bowl, beat the egg whites until firm
but not stiff.
- Gently fold the whipped cream into the cooled chocolate mixture.
Fold in the beaten eggs whites last, enough to mix well but not so much as
to deflate the egg whites too much. Chill in the refrigerator.
- Spoon the cooled mixture into the cake-lined mold. Fit the larger
round of the cake onto the mold.
- Chill 3-4 hours or until the mousse sets. Remove from mold onto a
plate or serving dish.
For the glaze:
- Melt chocolate in water and stir until smooth. Spread over the top
of cake and drizzle down the sides covering entire cake.
- Chill again to set glaze.
Serve to very anxiously-awaiting guests.
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