*  Exported from  MasterCook  *
                           ** Death By Chocolate
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Squares       nonsweet chocolate
                         Coarsely chopped (1 oz sq’s)
    2      Squares       semisweet chocolate
                         Coarsely chopped (1 oz sq’s)
      1/4  Cup           Unsalted butter
    3      Large         eggs
    1      Cup           Sugar
    1      Teaspoon      Vanilla extract
      1/4  Cup           All-purpose flour
    1      Teaspoon      Baking powder
      1/2  Teaspoon      Salt
      1/4  Cup           Sour cream
                         Chocolate Ganache -- divided
                         Cocoa Meringue
                         Mocha Mousse
                         Mocha Rum Sauce
 [other recipes are available in this archive] 
 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 mix
 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 
 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 immediately, 
 Recipes for Chocolate Ganache, Cocoa Meringue, Mocha Mousse, Chocolate Mousse,
and Mocha Rum Sauce follow. 
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