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While still warm, cut into 2 1/2 inch bars and line the sides of a 9 inch springform pan. Place coffee and chocolate bars (broken) in top of double boiler. Place over simmering water until chocolate is melted. Remove from heat and stir in egg yolks. Add the softened gelatin and mix well. Cool 30 minutes.
Beat the egg whites until thickened. Slowly add the sugar and continue beating until stiff. Fold into chocolate mixture until well combined. Fold Cool Whip into "brownie ring" and chill at least 24 hours. Slice thin.
By Robin from Washington, IA
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