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1
For the crust, melt butter and unsweetened chocolate over low heat or in top of double-boiler over hot water.
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2
Remove from heat; add sugar and eggs and mix well.
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3
Sift together flour, baking powder and salt.
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4
Stir into chocoalte mixture.
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5
Add vanilla and pour into greased and floured 8- or 9-inch square baking pan.
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6
Bake at 350 degrees for 30 to 35 minutes until cake is baked, but not dry.
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7
Cool.
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8
Remove from pan and cut into strips wide enough to come most of the way up the sides of a 2-quart souffle dish or charlotte mold.
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9
Cut the strips through the center to make two thinner layers.
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10
Line bottom and sides of dish with cake layers.
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11
Don't worry about piecing: it won't show.
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12
For filling, while cake is baking, melt semisweet chocolate with coffee over low heat or in top of double-boiler over hot water.
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13
Remove from heat.
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14
Beat yolks until pale in color; stir into chocolate.
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15
Stir in coffee liqueur.
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16
Cool.
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17
Beat whites until stiff but not dry.
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18
Whip 1/2-cup heavy cream stiff.
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19
Fold whites and cream into chocolate mixture and spoon into cake-lined dish.
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20
Chill overnight in refrigerator, well wrapped, or freeze.
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21
To serve, defrost if frozen.
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22
To remove from pan, loosen from sides with knife, then dip in hot water to loosen and turn out onto serving plate.
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23
Whip 1/2-pint heavy cream until stiff and cover top and parts of the sides.
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24
Serve in small slices.
