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Death By Chocolate Pt 1

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 12 Servings

INGREDIENTS

4 Egg whites
1/8 t Cream of tartar
1/8 t Salt
1 1/4 c Granulated sugar
2 T Unsweetened cocoa, sifted
1 T Cornstarch
6 oz Semisweet chocolate, broken
into 1/2-ounce pieces
1 1/2 c Heavy cream
3 Egg whites
2 T Granulated sugar
1 t Unsalted butter
1 t All purpose flour
1 Recipe "Simply the Best
Chocolate Brownie"
separate recipe
uncooked
1 1/2 c Heavy cream
3 T Unsalted butter
22 oz Semisweet chocolate, broken
into 1/2-ounce pieces
YES 22 oz!
14 oz Semisweet chocolate, broken
into 1/2-ounce pieces
YES 14 oz!
4 oz Unsweetened chocolate
broken into 1/2-ounce
pieces
1/2 c Water
4 T Instant coffee
2 T Cocoa, sifted
5 Egg whites
2 T Granulated sugar
3/4 c Heavy cream
1 Recipe Mocha Rum Sauce
separate recipe

INSTRUCTIONS

NO. The ORIGINAL Death by Chocolate Cake by Marcel Desaulniers of the
Trellis resturaunt is made with a brownie, NOT cake.  I have made this
cake and it is deadly! It makes 12 slices, but even  so, you can't eat
a whole slice. If you plan on attempting this,  PLEASE! read through
ALL of the directions carefully and allow at  LEAST 2 days (preferably
3) to make this. And make sure it is the  ONLY thing you are trying to
do at the time.  Here is the original recipe in all of its chocolate
glory (or should  I say gory?):  By Marcel Desaulniers of the Trellis
Restaurant  EQUIPMENT: measuring cups, measuring spoons, sifter, 9 inch
cardboard  cake circle, parchment paper, 2 baking sheets, electric
mixer with  balloon whip, rubber spatula, pastry bag, double boiler,
film wrap, 4  stainless steel bowls (1 large), 2 whisks, 9 by 1 1/2
inch cake pan,  12 inch serrated slicer, 2 1/2 quart saucepan, 9 by 3
inch spring  form pan, serrated knife, large metal spoon, cake spatula,
large star  tip  METHOD  Preheat the oven to 225 degrees Fahrenheit.
Using a 9 inch cake circle as a guide, trace a circle with a pencil  on
a sheet of parchment paper cut to fit a baking sheet. Turn the  paper
over and, with trace mark down, place on a baking sheet.  TO PREPARE
THE COCOA MERINGUE, place 4 egg whites, the cream of  tartar, and salt
in the bowl of an electric mixer fitted with a  balloon whip.. Whisk on
high until soft peaks form, about 45 to 50  seconds. Gradually add 1
cup sugar while continuing to whisk on high.  Whisk until stiff, about
1 1/2 minutes. Remove the bowl from the  mixer and use a rubber spatula
to fold in and thoroughly combine the  remaining 1/4 cup sugar, 2
tablespoons cocoa and the cornstarch. Fill  a pastry bag (with no tip)
with the cocoa meringue. Fill the traced  parchment circle with
meringue: start in the center and pipe a  3/4-inch wide spiral towards
the outside of the circle.  Place the meringue in the preheated oven
and bake for 15 minutes.  Lower the oven temperature to 200 degrees
Fahrenheit and bake for 2  hours and 45 minutes. Remove from the oven
and allow to cool for 45  minutes before handling. Raise oven
temperature to 325 degrees  Fahrenheit.  WHILE THE MERINGUE IS BAKING,
PREPARE THE CHOCOLATE MOUSSE. Heat 1  inch of water in the bottom half
of a double boiler over medium heat.  Place 6 ounces semisweet
chocolate in the top half of the double  boiler. Tightly cover the top
with film wrap. Allow the chocolate to  melt slowly, about 9 to 10
minutes. Remove from heat and stir until  smooth. Keep at room
temperature until needed. continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 867
Calories From Fat: 455
Total Fat: 54.8g
Cholesterol: 69.8mg
Sodium: 115.1mg
Potassium: 273.7mg
Carbohydrates: 104.1g
Fiber: 8.3g
Sugar: 31.5g
Protein: 10.6g


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