INGREDIENTS

INSTRUCTIONS

Preheat oven to 225 F. Trace 9" circle on parchment paper, turn over
so that pencil line faces downwards, and place on baking sheet.
Prepare cocoa meringue: Place egg whites, cream of tartar in bowl,
whisk until soft peaks form, add one cup sugar while continuing to
whisk, and continue until stiff. Fold in the remaining dry
ingredients, and use to fill a pastry bag. Pipe in a spiral to fill
the circle. Place in preheated oven, bake 15 minutes. Lower
temperature to 200F and bake for 2 hours 45 minutes. Remove from oven
and allow to cool for 45 minutes before handling. Raise oven temp to
325F. While meringue is baking, prepare chocolate mousse. Melt
chocolate in double boiler. Remove from heat and stir until smooth -
keep at room temerature until needed. Beat the cream until peaks  form.
Beat the egg whites until soft peaks form, then whisk in the  sugar
until stiff peaks form. Add a quarter of the cream to the  chocolate
and whisk, then add to the egg whites. Fold in remaining  cream.
Refrigerate mousse until needed. Prepare brownie layer: Grease  9"x1.5"
round tin with the butter, and flour with the 1tsp flour -  shake out
excess. Pour brownie mix in, place in preheated oven and  bake until
toothpick comes out clean - about 30 minutes. Remove from  oven and
allow to rest in pan for 5 minutes, then turn out and  refrigerate for
15-20 minutes. Cut in half horizontally. Keep at room  temperature
until needed. Prepare ganache: Bring cream and water to a  boil in a
2.5 quart saucepan. Place chocolate in a bowl, pour over  boiling cream
and allow to stand for 5 minutes. Stir until smooth.  Keep at room
temperature until needed. Prepare mocha mousse: Melt the  chocolates,
water, coffee and cocoa in a double boiler, keep at room
temperature.Whisk egg whites until soft peaks form, then add sugar  and
whisk until stiff. Whip cream until stiff. Fold 1/4 of egg whites  into
chocolate mix, fold in whipped cream and then remaining egg  whites.
Keep at room temperature. To assemble:Place a closed 9"x3"  springform
tin on a baking sheet. Put in top half of chocolate  brownie, top side
up. Ladle 1.5 cups ganache over the brownie. Trim  the meringue with a
serrated knife so that it fits snugly and place,  top side up, over the
ganache, pressing down gently to eliminate air  pockets. Spoon mocha
mousse on top of meringue, then top with the  remaining brownie half,
bottom side up. Chill cake in the freezer for  30 minutes or in
refrigerator for one hour. Remove from freezer and  release from cake
tin. Pour remaining ganache over cake and spread  over sides.
Refrigerate for 10-15 minutes to set the ganache. Fill a  pastry bag
fitted with a large star tip with the chocolate mousse and  pipe a
circle of stars around the outside of the top of the cake,  then pipe
out stars inside this circle to fill the top of the cake.  Sauce: Heat
butter in 2.5 quart saucepan. When melted, add sugar,  cream, cocoa,
salt and 2 tbsp of the rum. Whisk to combine, bring to  a boil and
simmer for 5 minutes, stirring occasionally. Remove from  the heat, and
add remaining ingredients and stir until smooth. Allow  to cool to room
temperature before serving. Refrigerate for at least  4 and preferably
12 hours before cutting and serving on plates  flooded with mocha rum
sauce.  **(said 1/4 cup in the original posting, but then referred to
3/4 cup  later on - 3/4 cup sounds right and tastes pretty good, but I
may  well be wrong!)

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Nutrition (calculated from recipe ingredients)
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Calories: 13881
Calories From Fat: 7566
Total Fat: 896.7g
Cholesterol: 1459.5mg
Sodium: 2654.4mg
Potassium: 4091.9mg
Carbohydrates: 1579.5g
Fiber: 115.4g
Sugar: 653.9g
Protein: 150g