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| 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 |
[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.
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, Recipes for Chocolate Ganache, Cocoa Meringue, Mocha Mousse, Chocolate Mousse, and Mocha Rum Sauce elsewhere.
| % Daily Value* | |
| Total Fat 28.0g | 43% |
| Saturated Fat 16.0g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 361mg | 15% |
| Total Carbohydrate 67.0g | 22% |
| Dietary Fiber 3.0g | 11% |
| Sugars 56.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 13% | Vitamin C | 0% | |
| Calcium | 8% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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