In a large bowl, melt the chocolate. Stir until smooth and leave it to cool.
Heat the oven to 350°F. Line a 13″ x 9″ baking pan with parchment paper.
Add chocolate to a mixing bowl with the paddle attachment on. Beat in the butter followed by sugar, eggs and egg whites. Add the coffee extract followed by the flour. Mix on low speed until just combined.
Pour the batter into the prepared baking pan minus 1 cup of the brownie batter.
Ladyfinger Layer
Lay the ladyfingers upside down on top of the batter, and push down slightly.
Combine the hot coffee and dark rum. Using a pastry brush, carefully brush the coffee & rum mixture over the ladyfingers until they are saturated.
Cheesecake Filling
In another bowl combine the mascarpone cheese, cream cheese, sugar, egg whites and vanilla extract. Spread topping over ladyfingers.
Place spoonful of brownie batter on top of the creamy filling and swirl it lightly with a toothpick or knife. Optional: add mint extract, raspberry preserves or nuts as you wish.
Bake for 45 to 50 minutes or until center is almost set and brownies begin to pull away from sides of pan. Cool completely in the pan before slicing it.
Notes
Recipe courtesy of Chef Maureen Joyce and Barista Prima Coffeehouse.