-------------------------------BROWNIE SHELL-------------------------------
    2/3 c  Butter or margarine

      4 oz Semisweet chocolate

      2 c  Sugar

      4    Eggs; well-beaten

  1 1/2 c  Flour

      1 ts Baking powder

    1/2 ts Salt

      1 tb Vanilla

----------------------------------FILLING----------------------------------
     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

------------------------------CHOCOLATE GLAZE------------------------------
      4 oz Semisweet chocolate

      3 tb Strong coffee

           Chocolate curls (optional)
  To make shell melt butter with 4 ounces chocolate in saucepan over low
  heat. Remove from heat and add 2 cups sugar and eggs. Combine flour, baking
  powder and salt and beat into chocolate mixture. Add vanilla. Line greased
  15- x 10-inch jelly-roll pan with waxed paper. Pour in batter and spread

  evenly. Bake at 350F 12 to 15 minutes, or until cake springs back when
  lightly touched. Cake should be soft, not crisp. Turn out on rack and cool.
  Meanwhile, to make filling, combine 12 ounces chocolate and 1/4 cup coffee
  in top of double boiler and melt over hot water. Remove from heat. Beat egg
  yolks until pale yellow and stir in some of chocolate mixture. Return to
  chocolate in pan, stirring until smooth. Gradually stir in liqueur and
  cool. Beat egg whites until foamy. Gradually add 3 tablespoons sugar and
  beat until stiff. Whip cream until stiff. Fold cream into cooled chocolate
  mixture, then fold in egg whites.
  Invert brownie shell on towel and peel off paper. Line bottom and sides of
  greased 9-inch square baking dish with brownie shell, cutting strips for
  sides and 9-inch square for bottom. Turn filling into cake-lined dish and
  cover with plastic wrap. Chill 3 to 4 hours or until firm.
  To make glaze, combine 4 ounces chocolate and 3 tablespoons coffee in top
  of double boiler and melt over hot water.
  Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let
  glaze set and decorate with chocolate curls. Cut into very thin slices to
  serve.