INGREDIENTS

INSTRUCTIONS

To prepare the chocolate brownie layer, coat a 9 x 1 1/2" cake pan
with 1 t butter.  Flour the pan with 1 t flour, shaking out the
excess. Pour the Simply The Best Brownie batter into the prepared  cake
pan, spreading evenly.  Place the pan in the pre-heated oven and  bake
the brownie until a toothpick inserted in the center comes out  clean,
about 30 minutes. Remove the brownie from the ovrn and allow  to cool
in the pan at room temperature for 5 minutes.  Turn out onto  a cake
circle and refrigerate for 15 to 20 minutes.  Remove the  brownie from
the brownie from the refrigerature ans cut in half  horizontally.  Koop
the brownie at room temperature until needed. To  prepare the ganache,
heat 1 1/2 c heavy cream and 3 T butter in a 2  1/2-quart saucepan over
medium-high heat. Bring to a boil. Place 22  oz of semi-sweet chocolate
in a stainless steel bowl. Pour the  boiling cream over the chocolate
and allow to stand for 5 minutes.  Stir until smooth. Keep at room
temperature until needed. To prepare  the mocha mousse, heat 1 inch of
water in the bottom half of the  double boiler over medium-high heat.
Place 14 oz semi-sweet  chocolate, 4 oz unsweetened chocolate, the
water, instant coffee, and  2 T cocoa in the top half of the double
boiler. Tightly cover the top  with film wrap. Heat for 6 to 7 minutes,
remove the film wrap, and  stir the mixture until smooth. Keep at room
temperature until needed.  Place 5 egg whites in the bowl of an
electric mixer with a balloon  whip. Whisk on high until soft peaks
form, about 1 minute. Continue  to whisk while gradually adding 2
tablespoons sugar. Whisk until  stiff, about 30 seconds. Whip 3/4 c
heavy cream in a well-chilled  stainless steel bowl until stiff. Fold
1/4 of the egg whites into the  melted chocolate mixture, then fold in
the whipped cream. Now fold in  the remaining egg whites. Keep the
mocha mousse at room temperature.  TO ASSEMBLE DEATH BY CHOCOLATE:
Place a closed 9 x 3" springform pan  on a baking sheet. Set the top
half of the chocolate brownie inside  the pan, top side up. Ladle 1 1/2
c of ganache into the pan over the  chocolate brownie. Trim the cocoa
meringue with a serrated knife so  that it will fit tightly into the
pan. Place the trimmed cocoa  meringue, top side up, inside the pan on
top of the ganache, pressing  down gently on the cocoa meringue,
spreading evenly. Place the  remaining chocolate brownie half, bottom
side up, on top of the mocha  mousse. Chill the cake in the freezer for
30 minutes or refrigerate  for 1 hour. See Part 4.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus: the ultimate”