Death By Chocolate **
Submitted by moka
A multi-layered chocolate showstopper: fudgy brownie, chocolate ganache, cocoa meringue, mocha mousse, and rum sauce all in one jaw-dropping dessert.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThis is the chocolate dessert that takes no prisoners. Five distinct chocolate components stack into one towering, utterly indulgent creation.
A fudgy brownie base gets split and layered with silky chocolate ganache, crisp cocoa meringue, and billowy mocha mousse.
The whole thing gets crowned with piped chocolate mousse stars and served on a pool of mocha rum sauce.
It’s a project, no question. But for a special occasion when you want to leave people speechless, this is the one.
Chef Tips
- Make the sub-components (ganache, meringue, mousse, sauce) a day ahead so assembly day is just stacking and chilling
- Use a hot, dry serrated knife for clean slices through all those layers
- Chill for the full 4-8 hours before serving; the layers need time to set and meld together
Ingredients
Directions
[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 1½ 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 1½ 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.
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