INGREDIENTS

INSTRUCTIONS

Place 1 1/2 cups heavy cream in the well chilled bowl of an electric mixer
fitted with a well chilled balloon whip. Whisk on high until peaks form,
about 1 minute. Set aside.
Whisk 3 egg whites in a large stainless steel bowl, until soft peaks form,
about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff
peaks form, about 2 to 2 1/2 minutes. Add a quarter of the whipped cream to
the chocolate and whisk quickly, vigorously, and thoroughly, then add to
the egg whites. Now add the remaining whipped cream. Fold all together
gently but thoroughly. Refrigerate chocolate mousse until needed.
TO PREPARE THE CHOCOLATE BROWNIE LAYER, coat a 9 by 1 1/2 inch round cake
pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour,
shaking out excess. Pour the Simply the Best Brownie batter into the
prepared cake pan, spreading evenly. Place the pan in the preheated oven
and bake the brownie until a toothpick inserted into the center comes out
clean, about 30 minutes.
Remove the brownie from the oven 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 refrigerator and cut in half
horizontally. Keep the brownie at room temperature until needed.
TO PREPARE THE GANACHE, heat 1 1/2 cups heavy cream and 3 tablespoons
butter in a 2 1/2 quart saucepan over medium-high heat. Bring to a boil.
Place 22 ounces of semisweet 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 a
double boiler over medium heat. Place 14 ounces semisweet chocolate, 4
ounces unsweetened chocolate, the water, instant coffee, and 2 tablespoons
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 fitted with a balloon
whip. Whisk on high until soft peaks form, about 1 minutes. Continue to
whisk while gradually adding 2 tablespoons sugar. Whisk until stiff, about
30    seconds.
Whip 3/4 cup 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 by 3 inch spring form pan
on a baking sheet. Set the top half of the chocolate brownie inside the
pan, top side up. Ladle 1 1/2 cups of the 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 to eliminate air pockets.
Spoon the mocha mousse on top o the cocoa meringue, spreading evenly. Place
the remaining 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.
Remove the cake from the freezer and cut around the edges to release from
the spring form pan. Pour the remaining ganache over the cake and use a
cake spatula to spread the ganache evenly over the top and sides of the
cake. Refrigerate the cake for 10 to 15 minutes to set the ganache.
Fill a pastry bag fitted with a large star tip with the chocolate mousse.
Pipe a circle of stars (each touching the other) along the outside edge of
the top of the cake. Continue to pipe out circles of stars until the top of
the cake is covered. Refrigerate the Death By Chocolate for at least 4
hours, and preferable 12 hours before cutting and serving.
Prepare the Mocha Rum Sauce (the sauce can be prepared just prior to
service or several hours in advance). To serve, cut the Death By Chocolate
into the desired number of servings. Heat the blade of a serrated slicer
under hot running water before slicing into the cake. Repeat this procedure
after cutting each slice. Before placing the cake slice on the 10 inch
diameter places, flood the base of each plate with 3 to 4 tablespoons Mocha
Rum Sauce, then place a piece of Death By Chocolate in the center of each
plate. Serve immediately.
continued in part 3

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