Instructions

1. 1
   Preheat oven to 350°F.
2. 2
   Line bottom of 9-inch springform pan with waxed paper; grease.
3. 3
   Add melted butter to graham cracker crumbs and press into bottom of pan.
4. 4
   Prepare brownie mix according to package instructions; spread over crumbs.
5. 5
   Bake until firm, approximately 35 to 50 minutes, until a toothpick inserted in the center comes out clean.
6. 6
   Remove from oven to a wire rack; cool completely and remove from pan.
7. 7
   Whisk egg whites and sugar together in a bowl over simmering water until sugar is dissolved.
8. 8
   Remove from heat; using electric mixer, whip until fluffy and cooled.
9. 9
   Add butter one nugget at a time while continuing to beat.
10. 10
    Dissolve espresso powder in warm water.
11. 11
    Beat espresso into frosting.
12. 12
    Frost top and sides of cake.
13. 13
    Snip small corner of a resealable plastic bag; place whipped cream inside.
14. 14
    Pipe 3 rosettes around outside edges of cake.
15. 15
    Place a chocolate heart atop each rosette.
16. 16
    Place 8 chocolate hearts in a small resealable plastic bag.
17. 17
    Microwave until melted, about 15 seconds.
18. 18
    Cut a corner of the bag; randomly drizzle chocolate on dessert plates.
19. 19
    Place a cake wedge on each plate.