*  Exported from  MasterCook  *

                          ** Death By Chocolate

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Squares       nonsweet chocolate
                        Coarsely chopped (1 oz sq's)
   2      Squares       semisweet chocolate
                        Coarsely chopped (1 oz sq's)
     1/4  Cup           Unsalted butter
   3      Large         eggs
   1      Cup           Sugar
   1      Teaspoon      Vanilla extract
     1/4  Cup           All-purpose flour
   1      Teaspoon      Baking powder
     1/2  Teaspoon      Salt
     1/4  Cup           Sour cream
                        Chocolate Ganache -- divided
                        Cocoa Meringue
                        Mocha Mousse
                        Mocha Rum Sauce

[other recipes are available in this archive] 

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 mix
t

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 
t

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, 

Recipes for Chocolate Ganache, Cocoa Meringue, Mocha Mousse, Chocolate Mousse, and Mocha Rum Sauce follow. 







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