Death By Chocolate
3 ounces chocolate unsweetened coarsely chopped
2 ounces chocolate (semi-sweet) semi-sweet, coarsely chopped
1/4 cup butter, unsalted
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup flour, all-purpose
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sour cream
1 x other recipe chocolate ganache, divided
1 x other recipe cocoa meringue
1 x other recipe mocha mousse
1 x other recipe 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 mix.
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.
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
Pairs Well With
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