Death By Chocolate **
Yield
servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
unsweetened chocolate
coarsely chopped |
|
| 2 | ounces |
semi-sweet chocolate
semi-sweet, coarsely chopped, null, null |
|
| ¼ | cup |
butter, unsalted
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
unsweetened chocolate
coarsely chopped |
|
| 57.8 | ml/g |
semi-sweet chocolate
semi-sweet, coarsely chopped, null, null |
|
| 59 | ml |
butter, unsalted
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
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 |
* |
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.
