evenly. Bake at 180ºC dozen to 15 minutes, or until cake springs back when lightly touched. Cake should be soft, not crisp. Turn out on rack and cool. Meanwhile, to make filling, combine dozen ounces chocolate and quarter cup coffee in top of double boiler and melt over hot water. Remove from heat. Beat egg yolks until pale yellow and stir in some of chocolate mixture. Return to chocolate in pan, stirring until smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy. Gradually add 3 tablespoons sugar and beat until stiff. Whip cream until stiff. Fold cream into cooled chocolate mixture, then fold in egg whites. Invert brownie shell on towel and peel off paper. Line bottom and sides of greased 23 cm square baking dish with brownie shell, cutting strips for sides and 23 cm square for bottom. Turn filling into cake-lined dish and cover with plastic wrap. Chill 3 to 4 hours or until firm. To make glaze, combine 4 ounces chocolate and 3 tablespoons coffee in top of double boiler and melt over hot water. Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let glaze set and decorate with chocolate curls. Cut into very thin slices to serve.