Chocolate Damnation


Brownie Shell

  • 2/3 cup butter or margarine
  • 4 ounces semisweet chocolate
  • 2 cups granulated sugar
  • 4 eggs, well beaten
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract


  • 12 ounces semi-sweet chocolate squares or pieces
  • 1/4 cup strong coffee
  • 2 eggs, separated
  • 1/4 cup coffee liqueur
  • 3 tablespoons granulated sugar
  • 1/4 cup whipping cream
  • Brownie Shell
  • Chocolate Glaze
  • Chocolate curls

Chocolate Glaze

  • 4 ounces semisweet chocolate
  • 3 tablespoons strong coffee


  1. Brownie Shell: Melt butter with chocolate in saucepan over low heat.
  2. Remove from heat and add sugar and eggs.
  3. Combine flour, baking powder and salt and beat into chocolate mixture.
  4. Add vanilla extract.
  5. Line a greased 15 x 10-inch jellyroll pan with wax paper.
  6. Pour in batter and spread evenly.
  7. Bake at 350 degrees F for 12 to 15 minutes or until cake springs back when lightly touched. Cake should be soft, not crisp.
  8. Turn out on rack and cool.
  9. Invert on towel and peel off paper.
  10. Filling: Combine chocolate and coffee in top of double boiler and melt over hot water. Remove from heat.
  11. Beat egg yolks until page yellow in color and stir in some of the chocolate mixture.
  12. Return to chocolate in pan, stirring until smooth.
  13. Gradually stir in liqueur and cool.
  14. Beat egg whites until foamy.
  15. Gradually add sugar and beat until stiff.
  16. Whip cream until stiff. Fold cream into cooled chocolate mixture, then fold in egg whites.
  17. Line bottom and sides of a greased 9-inch square baking dish with brownie shell, cutting strips for sides and a 9-inch square for bottom of mold.
  18. Turn filling into cake-lined mold and cover with plastic wrap.
  19. Chill for 3 to 4 hours or until firm.
  20. Chocolate Glaze: Combine chocolate and coffee in top of double boiler and melt over hot water.
  21. Invert onto serving platter.
  22. Glaze with Chocolate Glaze. Let glaze set and decorate with chocolate curls.
  23. To make chocolate curls, bring 1 ounce square of semisweet chocolate to room temperature. With a vegetable peeler, scrap thin curls of chocolate from sides of square onto wax paper.
  24. Cut into very thin slices to serve.

Yield: 20 to 30 servings

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