Sauce:
2/3 cup whipping cream
1/4 cup brewed Café Godiva Special Roast (room temperature)
5 oz. Imported white chocolate, chopped
1/8 tsp. ground nutmeg < "" />

Brownies:
1 1/2 sticks unsalted butter
4 1/2 oz. unsweetened chocolate, chopped
2 tbs. brewed Café Godiva Special Roast (room temperature)
1/2 tsp. ground cinnamon
1 1/2 cups sugar
3 lg. eggs
3/4 cup all-purpose flour
3 oz. bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup chopped toasted hazelnuts (skins removed)
Bittersweet chocolate curls
Confectioners sugar

Make the sauce:
Bring cream and Café Godiva Special Roast to simmer in heavy small saucepan. Add chocolate; stir over low heat until smooth and mixture begins to thicken. Add nutmeg. (Can be made one day ahead.) Cover and chill. Before serving, stir over low heat just until melted.)

Make the brownies:
Position a rack in the lower third of the oven and preheat to 350F. Line a 9-inch square baking pan with 2-inch-high sides with foil, overlapping the sides. Butter and flour the foil.

Stir the first four ingredients in a heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and the eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan.

Bake until a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.) Using the foil sides as an aid, lift the brownie from the pan. Fold down the foil sides. Using a 3 3/4 inch round cookie cutter, cut out 4 rounds, preserving the scraps for another use.

Place one brownie on each plate. Cover with chocolate curls. Spoon the warm sauce around the brownies. Sift sugar over each serving.

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