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1
MAKE SHELL:.
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Sprinkle 1 tablespoon sugar on the bottom and sides of a well greased 8-inch loose bottomed flan pan or pie plate.
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3
Melt chocolate with water, vanilla and rum over hot water.
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4
Beat egg yolks until light add 1/3 cup sugar, 1 tablespoon at a time, beating well after each addition until yolks are thick and lemon coloured.
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Blend in melted chocolate mixture.
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6
Beat egg whites with salt until stiff, shiny peaks form.
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Fold in chocolate mixture.
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Pour into prepared pie plate and bake for 25 minutes at 350F until mixture is puffed and firm to the touch (do not overbake).
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9
Chill one hour.
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The mixture will fall and form a shell for the filling.
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MAKE FILLING:.
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Bring butter and coffee to a boil.
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13
Process the chocolate, sugar and salt in the food processor until very fine.
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Pour the hot butter mixture through the feed tube with the motor running.
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Add the egg yolks and brandy and process until thick and smooth.
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Cool to room temperature.
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Refrigerate 1/2 cup of the mixture until it is thick enough to pipe through a pastry tube Spread half the room temperature chocolate mixture on the cooled shell.
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18
Fold the whipped cream into the remaining chocolate mixture and spread over the first layer.
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Spoon the chilled chocolate mixture into a pastry bag and with a star tip, pipe a decorative edge just inside the edge of the shell.
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Refrigerate, uncovered until the filling is set, then cover and refrigerate for 4 hours or up to 2 days.
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21
May be frozen.
