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1
Melt chocolate with coffee on top of a double boiler.
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2
When chocolate is completely melted, remove pan from heat.
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3
Beat egg yolks until pale yellow and stir into chocolate.
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4
Gradually stir in Tia Maria.
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5
Cool mixture.
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6
In a seperate bowl, beat egg whites, gradually adding sugar until whites are stiff.
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7
Whip cream.
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8
Gently fold whipped cream into cooled chocolate mixture and then fold in egg whites.
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9
Preheat oven to 350F (180C).
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10
Beat ingredients together at medium speed of electric mixer until batter is smooth.
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11
Grease an 11x15 inch jellyroll pan.
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12
Line it with waxed paper.
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13
Grease and lightly flower paper, shaking off any excess flower.
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14
Spread batter evenly in jellyroll pan.
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15
Bake for 10 to 12 minutes or until cake tests done.
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16
Turn cake onto a rack and peel off paper.
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17
Lightly oil a 2-quart charlotte mold and line with cooled cake.
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18
Cut rounds of cake to fit both top and bottom of mold, and a strip for sides.
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19
Place smaller round in bottom of mold.
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20
Fit larger round of cake on top of mold.
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21
Chill for 3 or 4 hours or until firm.
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22
Unmold and cover with glaze.
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23
Melt chocolate in water and stir until smooth.
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24
Spread over top of mousse-cake and drizzle down sides.
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25
Chill again.
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26
Serve in slender slices, its indecently opulent.
