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Favourite Death By Chocolate

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Submitted by laffy

Favourite Death By Chocolate recipe

YIELD

36 servings

PREP

30 min

COOK

1 hrs

READY

3 days

Ingredients

45 1300.5
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet, null, null
2 ½ 72.3
OUNCES ML/G UNSWEETENED CHOCOLATE
1 ⅛ 266
¾ 177
CUP ML SUGAR
granulated
2 1E+1
TEASPOONS ML VANILLA EXTRACT
15 15
LARGE LARGE EGGS
15 225
TABLESPOONS ML BUTTER, UNSALTED
1 5
TEASPOON ML BUTTER, UNSALTED
10 1.5E+2
TABLESPOONS ML COCOA POWDER
8 1.2E+2
TABLESPOONS ML ALL-PURPOSE FLOUR
1 5
TEASPOON ML ALL-PURPOSE FLOUR
½ 118
CUP ML WATER
5 75
TABLESPOONS ML INSTANT COFFEE *
2 3E+1
TABLESPOONS ML SOUR CREAM
1 15
TABLESPOON ML CORNSTARCH
2 1E+1
TEASPOONS ML VANILLA EXTRACT
2 1E+1
TEASPOONS ML DARK RUM *
¾ 3.8
TEASPOON ML SALT
½ 2.5
TEASPOON ML BAKING POWDER
0.6
TEASPOON ML CREAM OF TARTAR

Directions

Day 1:

Prepare the chocolate brownie and keep refrigerated until cake assembly.

Day 2:

Bake the cocoa meringue and store in a dry place at room temperature (between 68 and 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 and 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 1½ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 9318 64% from fat
 % Daily Value *
Total Fat 665g 1023%
Saturated Fat 383g 1916%
Trans Fat 0g
Cholesterol 4012mg 1337%
Sodium 3090mg 129%
Total Carbohydrate 286g 286%
Dietary Fiber 81g 323%
Sugars g
Protein 328g
Vitamin A 262% Vitamin C 3%
Calcium 112% Iron 336%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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