Name: Death By Chocolate Help Part # 3 of 3
Ingredients: 45 oz Semisweet chocolate; 2 1/2 oz Unsweetened chocolate; 1 1/8 c Heavy cream; 3/4 c Granulated sugar; 2 ts Pure vanilla extract; 15 Eggs; 15 tb Plus 1 ts unsalted butter; 10 tb Cocoa; 8 tb Plus 1 ts all-purpose flour; 1/2 c Water; 5 tb Instant coffee; 2 tb Sour cream; 1 tb Cornstarch; 2 ts Pure vanilla extract; 2 ts Dark rum; 3/4 ts Salt; 1/2 ts Baking powder; 1/8 ts Cream of tartar

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts, Cakes	1	Servings

INGREDIENTS

45	oz	Semisweet chocolate
2 1/2	oz	Unsweetened chocolate
1 1/8	c	Heavy cream
3/4	c	Granulated sugar
2	ts	Pure vanilla extract
15		Eggs
15	tb	Plus 1 ts unsalted butter
10	tb	Cocoa
8	tb	Plus 1 ts all-purpose flour
1/2	c	Water
5	tb	Instant coffee
2	tb	Sour cream
1	tb	Cornstarch
2	ts	Pure vanilla extract
2	ts	Dark rum
3/4	ts	Salt
1/2	ts	Baking powder
1/8	ts	Cream of tartar

INSTRUCTIONS

Total weight of ingredients: about 10 pounds, 2.1/2oz. Total cost of
ingredients: it may be less expensive to visit the Trellis!
For organizational & shopping convenience the above is a compilation of all
the ingredients needed to produce Death By Chocolate The Chefs Touch! You
will not find the recipe for Death by Chocolate in a culinary lexicon. It
is a contemporary concoction, an amalgam of cocoa meringue, chocolate
mousse, chocolate ganache, chocolate brownie & mocha mousse, structured in
an extraordinary, albeit sound manner. A fair warning must be issued that
this is a time & money consuming recipe. It is best to start work on this
cake very early in the day if it is to be served that evening. Death by
Chocolate may be held for two to three days under refrigeration, but it is
at its best when served within 24 hours of completion. The preparation in
one day of all the chocolate components of this cake might seem
overwhelming. To prepare in advance, spread the production out over a
period of three days.
Day 1: Prepare the chocolate brownie & keep refrigerated until cake
assembly.
Day 2:  Bake the cocoa meringue & store in a dry place at room temperature
(between 68 & 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 & ganache. Assemble cake.
Use the 9" 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 1.1/2 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.

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