Free Recipe Death By Chocolate * Part 1
Recipe Type: Free Cake Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Death By Chocolate * Part 1 Recipe
3 Squares nonsweet chocolate,
Coarsely chopped (1 oz sq s)
2 Squares semisweet chocolate,
Coarsely chopped (1 oz sq s)
1/4 c Unsalted butter
3 Large eggs
1 c Sugar
1 ts Vanilla extract
1/4 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
1/4 c Sour cream
Chocolate Ganache, divided
Cocoa Meringue
Mocha Mousse
Mocha Rum Sauce
Death By Chocolate * Part 1 Preparation
Date: Thu, 23 May 1996 13:05:31 -0500 (CDT) From: Mr. & Mrs. Pro and the crew <D.Pro@coretech.com> 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 1 1/2 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 1/2 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 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, Posted to MealMaster Recipes List, Digest #143
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