Death By Chocolate

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Time to Prepare this Recipe 3 days Prep: 30 minutes
Calories Per Serving and Nutrition Information 9318 calories per serving view nutrition facts
# of servings this recipe makes 1 servings suggest servings
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Ingredients

45 ounces chocolate (semi-sweet) semi-sweet
2 1/2 ounces chocolate unsweetened
1 1/8 cups heavy whipping cream
3/4 cup sugar granulated
2 teaspoons vanilla extract
15 large eggs
15 tablespoons butter, unsalted
1 teaspoon butter, unsalted
10 tablespoons cocoa powder
8 tablespoons flour, all-purpose
1 teaspoon flour, all-purpose
1/2 cup water
5 tablespoons instant coffee
2 tablespoons sour cream
1 tablespoon cornstarch
2 teaspoons vanilla extract
2 teaspoons dark rum
3/4 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon cream of tartar

Directions

Day 1:

Prepare the chocolate brownie & keep refrigerated until cake assembly.

Day 2:

Bake the cocoa meringue & store in a dry place at room temperature (between 68 & 78 degrees).

Prepare the chocolate rum sauce, refrigerate until two hours before service, then bring to room temperature.

Day 3:

Prepare the chocolate mousse, mocha mousse & ganache.

Assemble cake.

Use the 9 inch bottom of the springform pan to trace the circle onto parchment paper.

Be certain that the meringue completely fills the traced circle.

If the meringue is not large enough, the sides of the cake will be uneven.

Do not be concerned if the meringue slightly overlaps the circle; any excess may be trimmed off after the meringue has been baked.

Baked meringues are very brittle; handle with care.

Use a very sharp serrated knife to trim the meringue; otherwise the meringue will break apart.

If the mocha mousse is prepared several hours in advance of the assembly of the cake, it should be refrigerated until 1 to 1 1/2 hours before assembly, at which time it should be allowed to temper at room temperature (if it is too cold it will be too difficult to spread evenly over the delicate mocha meringue).

If the ganache solidifies, place the bowl containing the ganache in a pan of water & stir until the texture is correct for pouring.

Use several toothpicks inserted in the sides of the chocolate brownie as guides to accurately halve the brownie horizontally.

The preparations may also be completed using a hand held mixer, but preparation time may increase slightly.

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Nutrition Facts

Serving Size 2656g
Amount per Serving
Calories 9318 64% of calories from fat
% Daily Value*
Total Fat 665.0g1023%
 Saturated Fat 383.0g1916%
 Trans Fat 0.0g
Cholesterol 4012mg1337%
Sodium 3090mg129%
Total Carbohydrate 859.0g286%
 Dietary Fiber 81.0g323%
 Sugars 675.0g
Protein 164.0g328%
Vitamin A 262%  Vitamin C 3%
Calcium 112%  Iron 336%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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