---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 30 servings
 -------------------------------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
      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