*  Exported from  MasterCook Mac  *
                    Death By Chocolate with Mocha Mousse
 Recipe By     : Clare Cockburn <clare@budda.demon.co.uk>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chocolate                        Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         COCOA MERINGUE
    4                    egg whites
      1/8  tsp           cream of tartar
      1/8  tsp           salt
    1 1/4  cups          granulated sugar
    2      tbsp          sifted cocoa
    1      tbsp          cornstarch
                         CHOCOLATE MOUSSE
    6      oz            semisweet chocolate
    1 1/2  cups          heavy cream
    3                    egg whites
    2      tbsp          granulated sugar
                         CHOCOLATE BROWNIE
    1      tsp           unsalted butter
    1      tsp           all purpose flour
    1      recipe        Brownies  -- uncooked
                         see  SIMPLY THE BEST CHOCOLATE BROWNIES  -- separate OR
                         use favorite recipe
                         CHOCOLATE GANACHE
    1 1/2  cups          heavy cream
    3      tbsp          unsalted butter
   22      oz            semisweet chocolate
                         MOCHA MOUSSE
   14      oz            semisweet chocolate
    4      oz            unsweetened chocolate
      1/2  cup           water
    4      tbsp          instant coffee
    2      tbsp          cocoa  -- sifted
    5                    egg whites
    2      tbsp          granulated sugar
      3/4  cup           heavy cream *
                         MOCHA RUM SAUCE
    6      oz            unsalted butter
    1 1/3  cups          granulated sugar
    1 1/3  cups          heavy cream
    8      tbsp          cocoa  -- sifted
    3      tbsp          dark rum
      1/4  tsp           salt
    4      tsp           instant coffee
    1      tsp           pure vanilla extract
 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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