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Death By Chocolate Help Part # 3 Of 3

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      Title: DEATH BY CHOCOLATE HELP PART # 3 OF 3
 Categories: Desserts, Cakes
      Yield: 1 Servings
 
     45 oz Semisweet chocolate
  2 1/2 oz Unsweetened chocolate
  1 1/8 c  Heavy cream
    3/4 c  Granulated sugar
      2 ts Pure vanilla extract
     15    Eggs
     15 tb Plus 1 ts unsalted butter
     10 tb Cocoa
      8 tb Plus 1 ts all-purpose flour
    1/2 c  Water
      5 tb Instant coffee
      2 tb Sour cream
      1 tb Cornstarch
      2 ts Pure vanilla extract
      2 ts Dark rum
    3/4 ts Salt
    1/2 ts Baking powder
    1/8 ts Cream of tartar
 
  Total weight of ingredients: about 10 pounds, 2.1/2oz. Total cost of
  ingredients: it may be less expensive to visit the Trellis!
  
  For organizational & shopping convenience the above is a compilation
  of all the ingredients needed to produce Death By Chocolate The Chefs
  Touch! You will not find the recipe for Death by Chocolate in a
  culinary lexicon. It is a contemporary concoction, an amalgam of
  cocoa meringue, chocolate mousse, chocolate ganache, chocolate
  brownie & mocha mousse, structured in an extraordinary, albeit sound
  manner. A fair warning must be issued that this is a time & money
  consuming recipe. It is best to start work on this cake very early in
  the day if it is to be served that evening. Death by Chocolate may be
  held for two to three days under refrigeration, but it is at its best
  when served within 24 hours of completion. The preparation in one day
  of all the chocolate components of this cake might seem overwhelming.
  To prepare in advance, spread the production out over a period of
  three days.
  
  Day 1: Prepare the chocolate brownie & keep refrigerated until cake
  assembly.
  
  Day 2:  Bake the cocoa meringue & store in a dry place at room
  temperature (between 68 & 78 degrees). Prepare the chocolate rum
  sauce, refrigerate until two hours before service, then bring to room
  temperature.
  
  Day 3: Prepare the chocolate mousse, mocha mousse & ganache. Assemble
  cake. Use the 9" bottom of the springform pan to trace the circle
  onto parchment paper. Be certain that the meringue completely fills
  the traced circle. If the meringue is not large enough, the sides of
  the cake will be uneven. Do not be concerned if the meringue slightly
  overlaps the circle.; any excess may be trimmed off after the
  meringue has been baked. Baked meringues are very brittle; handle
  with care. Use a very sharp serrated knife to trim the meringue;
  otherwise the meringue will break apart.
  
  If the mocha mousse is prepared several hours in advance of the
  assembly of the cake, it should be refrigerated  until 1 to 1.1/2
  hours before assembly, at which time it should be allowed to temper
  at room temperature (if it is too cold it will be too difficult to
  spread evenly over the delicate mocha meringue). If the ganache
  solidifies, place the bowl containing the ganache in a pan of water &
  stir until the texture is correct for pouring. Use several toothpicks
  inserted in the sides of the chocolate brownie as guides to
  accurately halve the brownie horizontally. The preparations may also
  be completed using a hand held mixer, but preparation time may
  increase slightly.
 
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