| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts | 1 | Cake | |
INGREDIENTS
| 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 | ||
| 8 | hour. |
INSTRUCTIONS
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 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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