Death By Chocolate

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Death By Chocolate
Categories: Cakes, Desserts
Yield: 1 cake

3 ea Squares nonsweet chocolate,
Coarsely chopped (1 oz sq's)
2 ea Squares semisweet chocolate,
Coarsely chopped (1 oz sq's)
1/4 c Unsalted butter
3 ea Large eggs
1 c Sugar
1 t Vanilla extract
1/4 c All-purpose flour
1 t Baking powder
1/2 t Salt
1/4 c Sour cream
Chocolate Ganache, divided
Cocoa Meringue
Mocha Mousse
Mocha Rum Sauce

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,



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