---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies, Chocolate, Hungarian
       Yield: 1 servings
       4 lg Eggs, separated
     1/4 ts Cream of tartar
     2/3 c  Sugar, divided
     3/4 c  Sweet butter, room temp.
       9 tb Cocoa powder
     1/2 c  Sifted all-purpose flour
       2 c  Heavy cream
      12 oz Semi-sweet chocolate chips
       1 tb Powdered instant coffee
     1/8 c  Rum
       5 oz Semi-sweet chocolate
       1 oz Unsweetened chocolate
       4 tb Sweet butter
       1 ts Vegetable oil
       1 tb Karo syrup
    Of all my recipes, this is the only one that I have never given out-its
   raves convinced me in earlier years to keep it only as my own. It is
   singularly the best chocolate dessert I have ever tasted!
    Editor’s Note: This recipe contains rum. If you prefer not to use rum, the
   brownies still taste fantastic.
    To make cake: preheat oven to 350ø. Grease 9 x 13-inch pan. Line pan with
   wax paper and grease the wax paper.
    Beat the egg whites lightly, add cream of tartar and beat at a high speed.
   When shiny, gradually add 1/3 cup of sugar, continuing to beat until stiff.
    In a separate mixing bowl, place the egg yolks, remaining sugar and butter
   and beat until light and fluffy. Add the cocoa and mix thoroughly. Add a
   large dollop of egg whites to chocolate mixture and whip until blended.
   Then pour the rest of the egg whites over the egg mixture and sprinkle the
   flour over the egg whites. Fold gently with a spatula until the egg whites
   and flour are incorporated.
    Immediately spread the batter in the prepared pan. Smooth out to edges and
   corners. Bake 10-15 minutes at 350ø until cake is done. Run a knife around
   edges and invert cake on a wire rack to cool.
    To make filling: in a saucepan, combine cream, chocolate chips and instant
   coffee. Cook over low heat until mixture is smooth and slightly thickened.
   Cover saucepan and refrigerate until very cold. When chilled, add rum and
   whip in a chilled bowl at medium speed until firm. Be careful not to over
   beat or the filling may separate.
    To make glaze (do not make this until all other steps are completed): in a
   small saucepan, melt all ingredients over a low flame. Mix until very
   smooth. Cool for 15 minutes and mix again. Use immediately, as the sauce
   thickens as it cools.
    To assemble, cut cake horizontally into halves. Lightly sprinkle bottom
   half with rum. Spread filling over bottom layer. Place top layer on bottom
   half and spread filling over top. Refrigerate or freeze until very firm.
   When very cold, set the cake on a wire rack. Pour the warm glaze over the
   cake. Refrigerate again until firm. Cut with a sharp knife, wiping the
   blade after each cut. You can freeze cut squares.
   Yield: 25-30 bars. Martha Bindeman, Bethesda, MD
      Randy Shearer