MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Death By Chocolate
 Categories: Cakes, Desserts
      Yield: 1 cake
 
      3 ea Squares nonsweet chocolate,
           Coarsely chopped (1 oz sq's)
      2 ea Squares semisweet chocolate,
           Coarsely chopped (1 oz sq's)
    1/4 c  Unsalted butter
      3 ea Large eggs
      1 c  Sugar
      1 t  Vanilla extract
    1/4 c  All-purpose flour
      1 t  Baking powder
    1/2 t  Salt
    1/4 c  Sour cream
           Chocolate Ganache, divided
           Cocoa Meringue
           Mocha Mousse
           Mocha Rum Sauce
 
  Combine first 3 ingredients in top of a double boiler; bring water to
  a boil.  Reduce heat to low; cook, stirring occasionally, until
  chocolate and butter melt.  Remove chocolate mixture from heat, and
  set aside.
  
  Beat eggs, sugar and vanilla at medium-high speed with an electric
  mixer until slightly thickened (about 1 1/2 minutes).  Add chocolate
  mixture, and beat at medium speed until blended.  Combine flour and
  next 3 ingredients; gradually add to chocolate mixture, beating until
  blended. Stir in sour cream.  Pour batter into a greased and floured
  9-inch round cakepan. Bake at 325 degrees for 40 minutes or until a
  wooden pick inserted in center comes out clean.  Cool in pan on a
  wire rack for 5 minutes; remove from pan, and refrigerate, uncovered,
  20 minutes.
  
  Remove from refrigerator.  Using a serrated knife, cut brownie in half
  horizontally.  Place top half, cut side down, in a 9-inch springform
  pan. Pour 1 1/2 cups Chocolate Ganache over layer.
  
  Using a serrated knife, carefully trim Cocoa Meringue to fit inside
  of pan. Place meringue, top side up, on Chocolate Ganache, pressing
  down gently. Place pan on a cookie sheet.
  
  Spread Mocha Mousse evenly over meringue, and top with remaining
  brownie layer, cut side down.  Cover brownie and refrigerate 1 hour
  or place in freezer 30 minutes.  Remove sides of pan, and pour
  remaining Chocolate Ganache over top, spreading evenly on top and
  sides. Refrigerate 15 minutes.
  
  Place a star-shaped tip with a large opening in a decorating bag, and
  fill bag with Chocolate Mousse, pipe stars on top of cake.  Cover and
  chill 4 to 8 hour.
  
  To serve, heat a serrated knife blade under hot running water, and
  dry with a towel before sliding.  Pour 2 to 4 tablespoons Mocha Rum
  Sauce on a plate, and arrange cake slide in center.  Serve
  immediately,
  
  
 
MMMMM