Double Chocolate Threat

• 13 cup butter
• 2 squares unsweetened chocolate
• 1 cup sugar
• 2 eggs, well beaten
• 23 cup unbleached flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/2 pint heavy cream, whipped
• 1 1/2 pounds semisweet chocolate
• 1/2 cup strong coffee
• 3 eggs, separated
• 1/2 cup coffee liqueur
• 1/2 cup heavy cream

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

butter, chocolate, sugar, eggs, flour, baking powder, salt, vanilla, heavy cream, semisweet chocolate, coffee, eggs, coffee liqueur, heavy cream

Taken from cooking.nytimes.com/recipes/5776 (may not work)