INGREDIENTS

INSTRUCTIONS

THE CHEF'S TOUCH
It is best to start work on this cake very early in the day if it is to be
served that evening. Death By Chocolate may be held for 2 to 3 days under
refrigeration, but it is at its best served within 24 hours of its
completion. The preparation of all the chocolate components for this cake
might seem overwhelmining, but if the production is spread out over a
period of 3 days it is manageable.
DAY 1: Prepare the chocolate brownie, and keep refrigerated until the cake
assembly.
DAY 2: Bake the cocoa meringue, and store in a dry place, at room
temperature (between 68 and 78 degrees Fahrenheit). Prepare the Mocha Rum
Sauce, refrigerate until 2 hours before before service, then bring to reoom
temperature.
DAY 3: Prepare the chocolate mousse (this mousse must be refridgerated a
MINIMUM of 2 hours before assembling the cake), mocha mousse, and ganache.
Assemble the cake.
Be certain that the meringue completely fills the traced circle. If the
meringue is not large enough the sides of the cake will be uneven. Do not
be concerned if the meringue slightly overlaps the circle; any excess can
be trimmed off after the meringue has been baked.
Bakes meringues are very brittle: Handle with care. Use a very sharp
serrated knife to trim the meringue; otherwise, the meringue will break
apart.
If the ganache solidifies, place the bowl with the ganache in a pan of hot
water and stir until the texture is correct for pouring.
Use several toothpicks inserted in the sides of the chocolate brownie as
guides to accurately halve the brownie horizontally.
If you must have the bad news, I have saved it for last. Each slice of
Death By Chocolate contains 1,354 calories.
SOURCE: _Death By Chocolate: The Last Word on a Consuming Passion_ by
Marcel Desaulniers. Rizzoli International Publications, Inc.
: 1992. ISBN: 0-8478-1564-1
Posted to FOODWINE Digest  by Erica Rodgers <dragonbyte@IBM.NET> on Feb 7,
1998

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