*  Exported from  MasterCook  *
                           Chocolate Intemperance
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Chocolate                        Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    -----filling-----
      1/2  c             Strong coffee
    3                    Eggs, seperated
      1/2  c             Heavy cream
    1      pk            (23-ounce) brownie mix
    3                    Eggs
      1/2  lb            Semisweet chocolate
    1 1/2  lb            Semisweet chocolate
    2      T             Sugar
      1/2  c             Tia maria
    1                    -----cake-----
    2      T             Water
    1                    -----glaze-----
      1/3  c             Water
   FOR THE 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. FOR THE CAKE: 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. FOR THE 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: Bill Calvin, FidoNet Cooking
     Courtesy of Shareware RECIPE CLIPPER 1.1
                    - - - - - - - - - - - - - - - - - -