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KAHLUA KUGEL

8 oz lasagna noodles
4 eggs
1/2 cup sugar
1 cup small curd cottage cheese
1 cup sour cream
1 cup milk
1/2 cup Kahlua
1/4 cup unsalted butter, melted

1/2 cup all purpose flour
1/4 cup packed brown sugar
2 oz. semi sweet chocolate, finely chopped
1 tsp instant espresso powder
1 tsp unsalted butter, chilled and chopped
whipped cream (optional)

Cook noodles in 4 quarts of boiling water until tender--about 10
minutes. Drain and set aside.

Beat eggs with sugar, and rest of ingredients, including butter
and blend well. Pour 1 cup mixture into a buttered 9 inch baking
dish. Top with 1/4 of noodles, arranged in a single layer. Repeat
layering until all ingredients are used up. Cover and refrigerate
4 hours minimum.

Preheat oven to 350F. Combine topping ingredients, except butter.
With fingers, rub cold butter into mixture to form coarse crumbs.
You may make topping up to two days in advance.

Sprinkle topping evenly over kugel. Bake at 350F until firm in
center. About 1 hour. Cool slightly. Cut warm kugel into serving
squares and serve with whipped cream, if desired.

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