Cappuccino Brownies with White Chocolate Sauce

Sauce:
2/3 cup whipping cream
1/4 cup brewed Cafe Godiva Special Roast
    (at room temperature)
5 ounces imported white chocolate, chopped
1/8 teaspoon ground nutmeg

Bring cream and Cafe Godiva Special Roast to simmer in heavy small saucepan. Add chocolate; stir over low heat until smooth and mixture begins to thicken. Add nutmeg.

NOTE: This can be made one day ahead. Cover and chill. Before serving, stir over low heat just until melted.

Brownies:
3/4 cup (1 1/2 sticks) unsalted butter
4 1/2 ounces unsweetened chocolate, chopped
2 tablespoons brewed Cafe Godiva Special Roast
    (at room temperature)
1 1/2 cups granulated sugar
3 large eggs
3/4 cup all-purpose flour
3 ounces bittersweet (not unsweetened)
    or semisweet chocolate, coarsely chopped
1/2 cup chopped toasted hazelnuts (skin removed)
Bittersweet chocolate curls
Confectioners' sugar

Position a rack in the lower third of the oven and preheat to 350 degrees F. Line a 9-inch square baking pan with 2-inch high sides with foil, overlapping the sides. Butter and flour the foil.

Stir the first four ingredients in a heavy medium saucepan over low heat until smooth. Cool slightly.

Whisk in 1 1/2 cups sugar and the eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan. Bake until a wooden pick inserted into the center comes out with moist crumbs attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.)

Using the foil sides as an aid, lift the brownie from the pan. Fold down the foil sides. Using a 3 3/4-inch round cookie cutter, cut out 4 rounds, reserving the scraps for another use. Place one brownie on each plate. Cover with chocolate curls. Spoon the warm sauce around the brownies. Sift sugar over each serving.