Serves: 20
Total Calories: 181
Mix brownie mix with water and 3 eggs. Bake in 2 foil-lined 9-inch cake pans until done, 350° for 15–18 minutes. Set aside to cool. Melt chocolate with coffee in top of double boiler. Remove from heat. Beat 3 egg yolks until pale yellow. Stir into cooled chocolate mixture. Gradually stir in Kahlúa.
In separate bowl beat egg whites, gradually adding sugar until stiff. Whip cream. Gently fold whipped cream into cooled chocolate and then fold in egg whites. Place one brownie layer in springform pan. Pour chocolate mixture over. Top with remaining brownie layer. Chill. This dessert serves about 20 people and freezes nicely.
This Chocolate Intemperance recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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