MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Death By Chocolate
  Categories: Cakes, Desserts
       Yield: 1 cake
       3 ea Squares nonsweet chocolate,
            Coarsely chopped (1 oz sq’s)
       2 ea Squares semisweet chocolate,
            Coarsely chopped (1 oz sq’s)
     1/4 c  Unsalted butter
       3 ea Large eggs
       1 c  Sugar
       1 t  Vanilla extract
     1/4 c  All-purpose flour
       1 t  Baking powder
     1/2 t  Salt
     1/4 c  Sour cream
            Chocolate Ganache, divided
            Cocoa Meringue
            Mocha Mousse
            Mocha Rum Sauce
   Combine first 3 ingredients in top of a double boiler; bring water to
   a boil.  Reduce heat to low; cook, stirring occasionally, until
   chocolate and butter melt.  Remove chocolate mixture from heat, and
   set aside.
   Beat eggs, sugar and vanilla at medium-high speed with an electric
   mixer until slightly thickened (about 1 1/2 minutes).  Add chocolate
   mixture, and beat at medium speed until blended.  Combine flour and
   next 3 ingredients; gradually add to chocolate mixture, beating until
   blended. Stir in sour cream.  Pour batter into a greased and floured
   9-inch round cakepan. Bake at 325 degrees for 40 minutes or until a
   wooden pick inserted in center comes out clean.  Cool in pan on a
   wire rack for 5 minutes; remove from pan, and refrigerate, uncovered,
   20 minutes.
   Remove from refrigerator.  Using a serrated knife, cut brownie in half
   horizontally.  Place top half, cut side down, in a 9-inch springform
   pan. Pour 1 1/2 cups Chocolate Ganache over layer.
   Using a serrated knife, carefully trim Cocoa Meringue to fit inside
   of pan. Place meringue, top side up, on Chocolate Ganache, pressing
   down gently. Place pan on a cookie sheet.
   Spread Mocha Mousse evenly over meringue, and top with remaining
   brownie layer, cut side down.  Cover brownie and refrigerate 1 hour
   or place in freezer 30 minutes.  Remove sides of pan, and pour
   remaining Chocolate Ganache over top, spreading evenly on top and
   sides. Refrigerate 15 minutes.
   Place a star-shaped tip with a large opening in a decorating bag, and
   fill bag with Chocolate Mousse, pipe stars on top of cake.  Cover and
   chill 4 to 8 hour.
   To serve, heat a serrated knife blade under hot running water, and
   dry with a towel before sliding.  Pour 2 to 4 tablespoons Mocha Rum
   Sauce on a plate, and arrange cake slide in center.  Serve