Chocolate Cakester Cookies

• 3 tablespoons brewed coffee
• 1 14 cups semi-sweet chocolate chips
• 1 tablespoon hazelnut-flavored liqueur
• 5 eggs, separated
• 12 cup sugar
• 14 cup sugar
• cocoa powder (for sprinkling)
• 34 cup shortening
• 2 cups confectioners' sugar
• 1 pinch salt
• 1 teaspoon vanilla
• 2 egg whites

1. Preheat oven 350 degrees.
2. Grease jelly roll pan with shortening.
3. Cover with parchment paper.
4. Grease parchment paper with shortening too.
5. In double boiler, melt chocolate chips and coffee.
6. Stir constantly.
7. When completely melted, take out of heat and add hazelnut liquor.
8. Set aside and allow to cool at room temperature.
9. Beat egg whites.
10. Slowly add 1/2 cup sugar and continue beating till egg whites are stiff.
11. In another bowl, beat egg yolks and 1/4 cup sugar.
12. Add melted chocolate.
13. Mix well.
14. Slowly fold egg whites into egg yolk mixture 1 cup at a time.
15. Do not over fold.
16. Spread on prepared jelly roll pan.
17. Bake 15-17 minutes.
18. Allow to cool completely.
19. Place another parchment paper on top of cake, then invert on a flat surface.
20. Cut off edges.
21. Sprinkle cocoa powder all over cake.
22. After cake has cooled completely, cut out shapes with cookies cutter -- be careful, they are fragile (you will need two of each shape to make a sandwich).
23. Filling: In a bowl, mix shortening, confectioners sugar, salt, vanilla, and egg white till stiff and fluffy.
24. Take cake (cocoa sprinkled side) and top with filling.
25. Cover with another cake to make a sandwich.
26. Refrigerate at least 1 hour before serving.

coffee, semisweet chocolate chips, hazelnutflavored liqueur, eggs, sugar, sugar, cocoa, shortening, sugar, salt, vanilla, egg whites

Taken from www.food.com/recipe/chocolate-cakester-cookies-247393 (may not work)