Okay, here
goes: Spray a 9-inch springform pan with non-stick spray. Prepare and bake
two 9x13 pans of your favorite brownie recipe. Turn the baked brownies out
on foil to cool. From the cooled brownies, cut two circles to fit inside the
springform pan; place one circle in the bottom of the pan and reserve the
other circle. Use the rest of the brownie strips to completely line the
sides of the pan (patchwork is fine, they will be covered). Make sure there
are no gaps or holes.
Prepare the filling: melt chocolate and coffee in the top of a double
boiler. When chocolate is completely melted, remove from heat. Beat egg
yolks until pale yellow, stir into chocolate. Stir in kahlua; cool.
In separate bowls: beat the egg whites, gradually adding sugar. Whip
cream.
Gently fold whipped cream into the cooled chocolate mixture, then fold in
the beaten egg whites.
Spoon filling into the brownie-lined springform, and place the reserved
brownie circle over the top (at this point, the filling is complete enclosed
with brownies). Chill for 6 to 10 hours, or until mousse filling is set.
Invert springform on a plate (do NOT remove the form).
Frost with rich chocolate buttercream frosting: soften chocolate and
butter in the top of a double boiler over hot (not boiling) water. Stir in
remaining ingredients. Place top of double boiler in a bowl of ice and beat
frosting with an electric mixer for 5 minutes, or until spreadable.
Shave bittersweet chocolate in curls over the top. Store in refrigerator,
but allow to come to room temp. (about 30 minutes) before serving.
