Death By Chocolate **

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.