| 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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