Death by Chocolate
Death By Chocolate: Simply the Best Chocolate Brownie Layer
4 Tbs plus 1 teaspoon unsalted butter
1/4 cup plus 1 teaspoon flour
2 Tbs unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
3 oz unsweetened chocolate, broken into 1/2-ounce pieces
2 oz semisweet chocolate, broken into 1/2-ounce pieces
3 eggs
1 cup sugar
1 tsp pure vanilla extract
1/4 cup sour cream
4 oz chocolate chunks
Cocoa Meringue:
4 egg whites
1/8 tsp cream of tartar
1/2 tsp salt
1 1/4 cups sugar
2 Tbs unsweetened cocoa, sifted
1 Tbs cornstarch
Chocolate Ganache
1 1/2 cups heavy cream
3 Tbs unsalted butter
22 oz semisweet chocolate, broken into 1/2-ounce pieces
Chocolate Mousse
6 oz semisweet chocolate, broken into 1/2-ounce pieces
1 1/2 cups heavy cream
3 egg whites
2 Tbs sugar
Mocha Mousse
14 oz semisweet chocolate, broken into 1/2-ounce pieces
4 oz unsweetened chocolate, broken into 1/2-ounce pieces
1/2 cup water
4 Tbs instant coffee
2 Tbs cocoa, sifted
5 egg whites
2 Tbs sugar
3/4 cup heavy cream
Mocha Rum Sauce:
6 oz unsalted butter
1 1/3 cups sugar
1 1/3 cups heavy cream
8 Tbs unsweetened cocoa, sifted
3 Tbs dark rum
1/4 tsp salt
4 tsp instant coffee
1 tsp pure vanilla extract
1 Assemble Death By Chocolate: Place a closed 9 by 3-inch spring-form
pan on a baking sheet. Set the top half of the chocolate brownie
inside the pan top side up. Ladle 1 1/2 cups of ganache into the pan
over the chocolate brownie. Trim the cocoa meringue with a serrated
knife so that it will fit tightly into the pan. Place the trimmed
cocoa meringue, top side up, inside the pan on top of the ganache,
pressing down gently on the cocoa meringue to eliminate air pockets.
Spoon the mocha mousse on top of the cocoa meringue spreading evenly.
Place the remaining chocolate brownie half, bottom side up, on top of
the mocha mousse. Chill the cake in freezer for 30 minutes or
refrigerate for 1 hour. Remove from the freezer and cut around the
edges to release from the spring-form pan. Pour the remaining ganache
over the cake and use a cake spatula to spread the ganache evenly
over the and sides of the cake. Refrigerate the cake for 10 to 15
minutes to set the ganache. Fill a pastry bag with a star tip with
the chocolate mousse. Pipe a circle of stars (each touching the
other) along the outside edge of the top of the cake. Continue to
pipe out circle of stars until the top of the cake is covered.
Refrigerate the Death By Chocolate for at least 4 hours and
preferably 12 hours before cutting and serving.
2 To serve, cut the Death By Chocolate into the desired number of
servings. Heat the blade of a serrated slicer under hot running water
before slicing into the cake. Repeat this procedure after making each
slice. Flood the base of each 10-inch dinner plate with 3 to 4
tablespoons mocha rum sauce and place a piece of Death By Chocolate
in the center of each plate. Serve immediately.
3 Simply the Best Chocolate Brownie Layer: Preheat oven to 325
degrees F. Prepare the chocolate brownie layer. Coat a 9 by 1 1/2-
inch cake pan with 1 teaspoon of butter. Flour the pan with 1
teaspoon of flour, shaking out the excess. Sift together 1/4 cup
flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2
teaspoon salt onto waxed paper. Set aside. Heat 1-inch of water in
the bottom half of a double boiler over medium heat. Place 3 ounces
unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet
chocolate in the top half of the double boiler tightly cover top with
film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and
stir until smooth. Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla
in the bowl of an electric mixer fitted with a balloon whip. Whisk on
high speed until slightly thickened, about 1 1/2 minutes. Add the
melted chocolate mixture into the egg mixture and whisk on medium for
30 seconds. Add the sifted ingredients, whisk on low for 10 seconds,
then on medium for 10 seconds. Add the sour cream and whisk on medium
for 5 seconds. Remove the bowl from the mixer and use a rubber
spatula to thoroughly combine ( also add and combine 4 ounces
chocolate chunks ). Pour the brownie batter into the prepared cake
pan, spreading evenly. Bake the brownie for 30 minutes, until
toothpick inserted in the center comes out clean. Allow to cool in
the pan at room temperature for 5 minutes. Turn out onto a cake
circle and refrigerate for 15 to 20 minutes. Remove the brownie from
the refrigerator and cut in half horizontally. Keep the brownie at
room temperature until needed.
4 Cocoa Meringue: Preheat oven to 225 degrees F. Using a 9-inch cake
circle as a guide, with a pencil trace a circle on a sheet parchment
paper cut to fit a baking sheet. Turn the paper over and with trace
mark down, place on a baking sheet. Place 4 egg whites, 1/8 teaspoon
cream of tartar, and 1/8 teaspoon salt in the bowl of an electric
mixer fitted with a balloon whip. Whisk on high speed until soft
peeks form, about 45 to 50 seconds. Gradually add 1 cup sugar while
continuing to whisk on high speed. Whisk until stiff about 1 1/2
minutes. Remove the bowl from the mixer and use a rubber spatula to
fold in and thoroughly combine the remaining 1/4 cup sugar, 2
tablespoons cocoa, and 1 tablespoon cornstarch. Fill a pastry bag
(with no tip) with cocoa meringue. Fill the traced circle with
meringue: start in the center and pipe a 3/4-inch wide spiral towards
the outside of the circle. Place the meringue in the preheated oven
and bake for 15 minutes. Reduce heat to 200 degrees F. and bake for 2
hours and 45 minutes. Remove from the oven and allow the cocoa
meringue to cool on baking sheet for 45 minutes before handling.
Adjust the oven temperature to 325 degrees F.
5 Chocolate Ganache Prepare the ganache, heat 1 1/2 cups heavy cream
and 3 tablespoons of butter in a 2 1/2 quart saucepan over medium
high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in
a stainless-steel bowl. Pour the boiling cream over the chocolate and
allow to stand for 5 minutes. Stir until smooth. Keep at room
temperature until needed.
6 Mocha Mousse: Prepare the Mocha Mousse. Heat 1-inch of water in the
bottom half of a double boiler over medium high heat. Place 14 ounces
semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4
tablespoons of instant coffee, and 2 tablespoons cocoa in the top
half of the double boiler. Tightly cover the top with film wrap. Heat
for 6 to 7 minutes, remove the film wrap, and stir the mixture until
smooth. Keep at room temperature until needed. Place egg whites in
the bowl of an electric mixer fitted with a balloon whip. Whisk on
high speed until soft peaks form, about 1 minute. Continue to whisk
while gradually adding 2 tablespoons of sugar. Whisk until stiff,
about 30 seconds. Whip 3/4 cup heavy cream in a well-chilled
stainless-steel bowl until stiff. Fold 1/4 of the egg whites into the
melted chocolate mixture, then fold in the whipped cream now fold in
the remaining egg whites. Hold the mocha mousse at room temperature.
7 Chocolate Mousse: While the meringue is baking, prepare the
chocolate mousse. Heat 1-inch of water in the bottom half of a double
boiler over medium heat. Place 6-ounces of semisweet chocolate in the
top half of the double boiler. Tightly cover the top with film wrap.
Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove
from the heat and stir until smooth keep at room temperature until
needed. Place 1 1/2 cups heavy whipping cream in the well-chilled
bowl of an electric mixer fitted with a well-chilled balloon whip.
Whisk on high speed until peaks form, about 1 minute. Set aside for a
few minutes until needed. Whisk 3 egg whites in a large stainless-
steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons
sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2
minutes. Add a 1/4 of the whipped cream to the chocolate and whisk
quickly, vigorously, and thoroughly, then add to the egg whites. Now
add the remaining whipped cream. Fold all together gently but
thoroughly. Refrigerate the chocolate mousse until needed.
8 Mocha Rum Sauce: Heat the butter in a 2 1/2 quart saucepan over
medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2
tablespoons dark rum, and salt. Stir with a whisk to combine. Bring
to a boil, then adjust heat and allow to simmer for 5 minutes,
occasionally stirring. Remove the saucepan from the heat. Add the
instant coffee and vanilla extract and remaining tablespoon of rum,
stir until smooth. Allow to cool to room temperature before serving.
Recipe Type
Dessert
Recipe Source
Source: Trellis Restaurant, Williamsburg, VA
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