Death by chocolate * part 1

Yield: 1 Cake

Measure Ingredient
3 Squares nonsweet chocolate,
Coarsely chopped (1 oz sq's)
2 Squares semisweet chocolate,
Coarsely chopped (1 oz sq's)
¼ cup Unsalted butter
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
Chocolate Ganache, divided
Cocoa Meringue
Mocha Mousse
Mocha Rum Sauce
8 hour.

Date: Thu, 23 May 1996 13:05:31 -0500 (CDT) From: "Mr. & Mrs. Pro and the crew" <D.Pro@...> 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 mixture, beating until blended. Stir in sour cream. Pour batter into a greased and floured 9-inch round cakepan. Bake at 325 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 5 minutes; remove from pan, and refrigerate, uncovered, 20 minutes.

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 1 ½ 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 and sides. Refrigerate 15 minutes.

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 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, Posted to MealMaster Recipes List, Digest #143

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