INGREDIENTS

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.

A Message from our Provider:

“Find God. You were born to appreciate perfection”

Nutrition (calculated from recipe ingredients)
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Calories: 10609
Calories From Fat: 6072
Total Fat: 726.4g
Cholesterol: 3444.6mg
Sodium: 3327.6mg
Potassium: 3243.4mg
Carbohydrates: 1087.2g
Fiber: 106.7g
Sugar: 155.2g
Protein: 180.6g