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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